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Cranberry Orange Christmas Cake

A moist, festive tea cake studded with tart cranberries and scented with fresh orange zest, finished with a snowy dusting of powdered sugar.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert, Tea Time
Cuisine: American, Holiday
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour divided
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large, room temp
  • 1 tsp vanilla extract
  • 1 tbsp orange zest freshly grated
  • 0.5 cup buttermilk
  • 2 tbsp orange juice freshly squeezed
Fruit & Topping
  • 2 cups fresh cranberries rinsed and dried
  • 0.25 cup powdered sugar for dusting

Equipment

  • 9-inch round cake pan
  • Stand Mixer or Hand Mixer
  • Microplane or Zester
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla and orange zest.
  4. Alternating additions, mix in half the flour mixture, then the buttermilk and orange juice, then the remaining flour.
  5. Toss cranberries with the remaining 1/4 cup flour (to prevent sinking) and gently fold into the batter.
  6. Pour batter into pan and smooth top. Bake 45-55 minutes until a toothpick comes out clean.
  7. Cool in pan for 15 minutes, then transfer to a wire rack. Dust generously with powdered sugar before serving.

Notes

Tossing the berries in flour is crucial to keep them from sinking to the bottom. Serve warm or at room temperature.