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Orange and Cranberry Cake

Orange and Cranberry Cake

A lighter alternative to traditional Christmas cake.

Ingredients

  • For the Topping

Directions

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My white chocolate and cranberry cake was a big hit at Christmas time but if you want something a bit less heavy this orange and cranberry cake is perfect! A simple orange sponge is topped with tangy dried cranberries and orange icing. You could even mix the dried cranberries into the cake batter.

Orange and cranberry cake

If it’s individual Christmas themed cakes you’re after, these gingerbread cupcakes are a must. Adapted from a Mary Berry recipe.

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Step 1
Mark as Complete

Preheat the oven to 180ºc and grease a decorative tin with butter. Make sure to get into all the corners. If you haven’t got a decorative tin use a deep 8in round tin.

Step 2
Mark as Complete

Mix all of the cake ingredients together using a hand or stand mixer until smooth and creamy.

Bake for at least 30 minutes, until a stick comes out clean.

Step 3
Mark as Complete

Once cooled, carefully remove from the tin. Make the icing by mixing enough icing sugar with the juice to make a thick icing.

Sprinkle some cranberries on top of the cake, pour over the icing and finish with more cranberries.

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  • 712 Views
  • 1hr
  • Serves 8
  • Easy
  • 180°c

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Ingredients

Adjust Servings:
225g Unsalted Butter
225g Self Raising Flour
1 tsp Baking Powder
100g Caster Sugar
100g Light Brown Sugar
4 Eggs
Zest of two Orange
For the Topping
100g Dried Cranberries
Juice of one Orange
400g Icing Sugar
holly cupcakes
previous
Holly Cupcakes
strawberry shortcake recipe
next
Vintage Recipes: Rich Strawberry Shortcake

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