Orange-Cranberry Glazed Cake
This orange cranberry cake is a gift to the holiday baker. It can be made ahead. It travels well. And it can be brought out any time of day — with coffee or tea in the morning or afternoon, or with Cognac or plum brandy after dinner. Dried cranberries add a jaunty burst of color that is especially nice for the most festive time of year. Don’t worry if all the glaze doesn’t stick; that is the charm of this cake.
- Serves: 12 persons
- 1cup/226 grams unsalted butter (2 sticks), at room temperature (or use 1 cup/236 milliliters coconut oil)
- 3cups/360 grams all-purpose flour
- 1teaspoon baking powder
- 1teaspoon baking soda
- ½teaspoon kosher salt
- 1 ½cups/297 grams granulated sugar
- 4large eggs (3 whole and 1 separated)
- 2medium to large navel oranges
- 1 ¼cups/160 grams dried cranberries
- ¼cup lemon juice (from 1 lemon)
- 3to 3 1/2 cups/340 to 397 grams confectioners’ sugar
Step 1Heat oven to 350 degrees. Grease a Bundt pan or ring mold with a little of the butter and flour.
Step 2Sift together flour, baking powder, baking soda and salt.
Step 3Using a stand mixer, beat together butter and sugar until well blended. Add the 3 whole eggs, the yolk and half the egg white. (Reserve the rest of the white for the glaze.)
Step 4Zest the oranges, then juice them, adding both the zest and 3/4 cup/177 milliliters juice to the batter and mix to incorporate. (Reserve remaining juice for the glaze.)
Step 5Add flour mixture to the mixer and beat until well combined. Stir in 1 cup/128 grams dried cranberries. Pour batter into the cake pan, shaking the pan so the batter firmly settles and there are no air bubbles. Bake for 45 minutes or until a toothpick inserted comes out clean.
Step 6While the cake is baking, prepare the glaze: Mix the remaining half an egg white with lemon juice and 1/4 cup/59 milliliters orange juice. Gradually beat in 3 cups/340 grams confectioners’ sugar, mixing until all the lumps have disappeared and the glaze is thick and smooth, adding more sugar if needed.
Step 7Let cake cool in the pan for 15 minutes. Insert a knife between the cake and the pan to loosen it, put a rack on top of the pan, and flip the cake onto the rack. Set the rack on top of a plate, then spoon on the glaze when the cake is still warm, scooping up any glaze that drips onto the plate and using it to reglaze the cake. Transfer to a serving plate and decorate with remaining cranberries before the glaze sets.