Orange Cranberry Fruitcake Recipe

With the holidays around the corner, there’s no better way to celebrate than with a delightful Orange Cranberry Fruitcake. This cake captures the essence of festive cheer, combining the tangy sweetness of oranges with the vibrant tartness of cranberries. It’s a special treat for family gatherings, sparking joy and creating lasting memories. Let’s dive into this wonderful recipe that not only excites the taste buds but also warms the heart.

Recipe Summary

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon orange zest
• 1/2 cup fresh orange juice
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 cup dried cranberries
• 1/2 cup chopped nuts (optional)
• For the glaze:
• 1 cup powdered sugar
• 2 tablespoons fresh orange juice

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the orange zest, orange juice, yogurt, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
6. Fold in the dried cranberries and chopped nuts (if using).
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. In a small bowl, whisk together the powdered sugar and orange juice to make the glaze. Drizzle over the cooled cake.

Helpful Tips

• For a richer taste, soak the dried cranberries in orange juice for 15 minutes before folding them into the batter.
• You can substitute plain yogurt with sour cream for a tangier flavor.
• Add a sprinkle of cinnamon for a warm, spicy note that complements the citrus and cranberry.

Storage Instructions

Store the Orange Cranberry Fruitcake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For extended freshness, freeze individual slices wrapped in plastic wrap and sealed in a freezer bag for up to 3 months.

Pairings

This vibrant cake pairs wonderfully with a cup of spiced tea or a glass of sparkling cider. It also makes a delightful companion to a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.

Bringing a burst of festive flavors to your table, the Orange Cranberry Fruitcake is sure to be a hit at any gathering. We would love to see your home-baked delights, so don’t forget to share your creations using #ZynahzRecipes or tag us on Instagram. Your feedback means the world to us, so please leave a review on our website at Zynahz.

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