Incredibly moist and fluffy, flavored with orange juice and tart cranberries, perfect tea time treat all year round !
A super soft, Eggless cranberry orange cake which is perfect for anytime munching and a great gift for holidays! It’s almost mid September and I can feel the season change and can’t wait for all the festivities to begin. In India we are just few weeks short of celebrating Diwali and in US soon it will be halloween time!
This cake by dearest Kaveri is another of her superb creations and I can’t wait to bake one for tea time myself!
Orange Cranberry Cake
Prep time
Cook time
Total time
Author: Kaveri Obhan
Serves: 1 loaf
Ingredients
Ingredients for cake:
- All Purpose flour/Maida – 1 ½ cups
- Baking Powder –1 ½ tsp
- Baking Soda – ½ tsp
- Greek Yogurt/Hung curd – ¾ cup
- Vegetable Oil – 6 tbsp
- Castor sugar – ¾ cup
- Orange juice – ½ cup (use fresh or packaged)
- Orange Zest – 1 tsp (optional)
- Chopped cranberries - ¼ cup
- Few chopped pistachios for garnishing (optional)
Ingredients for glaze:
- Powdered sugar/Icing sugar - 5 tbsp
- Orange juice - 2 tbsp
Instructions
- Preheat the oven at 170 C. Grease a 7 inch loaf tin with butter and sprinkle some flour over it.
- In a bowl sieve together maida, baking powder, baking soda.
- In another bowl, whisk together sugar and yogurt until the sugar dissolves completely.
- Add the orange juice, oil and orange zest and mix until incorporated.
- Mix the wet and dry ingredients but do not overmix.
- Coat the chopped cranberries with some flour and add to the batter. This will prevent them from sinking to the bottom.
- Pour the batter in the pan and bake for 30-35 minutes. Check with a toothpick in the middle of the cake if done.
- Cool the cake in pan for 15-20 minutes before taking it out and then cool completely on the wire rack.
- To make the glaze: Mix the powdered/icing sugar with the juice until it forms a thick consistency but is still easy to pour. Add sugar/juice to adjust consistency as required. Pour over the cake.
- Rest the cake for 20-25 minutes in fridge before slicing for clean slices, as the cake is very moist and soft.
Some more Tea time treats ->>
Priya @asmallbite
Perfect for tea time and superb pics.
I am give this a shot for sure…Loved the texture of the cake,..
I am in love with the cake. It’s delicious
Could that be any more moist?! Lovely.
Hi could we leave out the cranberries to make a plain orange cake?
Yes sure Ambika you can leave out the cranberries 🙂
Such a moist cake… yummy
Looking to forward to trying it
Did try this cake …. It was super duper
can we use mix fruit juice?
Hi Richi! Yes sure you can but it might give a slight weird flavor from mixed juice 🙂
any specific variety of orange to be used for this cake?
Cherry any good quality orange juice will work for this cake.
Tried this recipe couple days ago, very moist cake, was a hit at my family get together, thanks for sharing the recipe.
Hi Amishi,
Thanks to Kaveri & you for such a delightfully simple recipe for a yummy cake. I made it today by replacing the oil with melted ghee & baked it in my pressure cooker. I glazed it lightly with milk to get the browning effect on top. It turned out to be the softest, moistest & yummiest cake I ever tasted. Even my 10yr old wants to try his hand at making it next time.
Hi, did you use fresh or dried cranberries in your recipe?
Kavita dried cranberries 🙂
Hi, please cud you advice what is the shelf life of this cake at room temperature? Also can we replace the curd with eggs? If so how many?
Cherry this cake will last easily for 2-3 days at room temperature if it’s cold. If you live in hot weather, then I would suggest to keep it stored in fridge tightly covered. Not made with curd so can’t tell how much will be needed to replace eggs.
Thank you 🙂
Made this.very less sweet it was.i used normal sugar crushed…also my glaze was not as white as urs..was like honey water..i mixed wet nd dry ingredients wth a spatula.still found it not completely mixed up.so i used the beater in the final stage for 10 to 15 seconds…my cake was soft but not too soft as u say in recipe…is it ok to use the beater for some seconds?or hand mixing only is advisable in the whole recipe.pls tell…
Hi Priya. I am sorry that you had difficulty in getting it right. If you find it less sweet, add more sugar next time. To us it was perfect sweet. Glaze will be flowy but to keep it on thicker side use less orange juice so you have a thicker glaze. Yes color will be like honey because of orange juice so don’t worry if in pics it seems too white! 🙂
Make sure not to overmix as it will make it little dense. Hope all these points help and do let me know if you bake it again 🙂
Hi Kaveri.
Can I sustitute APF with WWF. If so will any other proprtions change? Do let me know, eager to try it out. I have made youe Dates and oats cake and it was yummy.
Hi Amishi, I tried this recipe today and it was so good ❤️
Super soft and moist, loved the flavour.
It was a super hit. Everyone loved it.
Thank you so much!
Hi you have not mentioned the temp to bake the cake.
Cake looks soooo yummmm .
Hey hi
I made the cake, it came out amazing. Just one question while baking my cake rises and cracks are there on the top. So the surface is not smooth as yours.
and Its happens in almost all of my cakes.
So how can this be avoided, any tips?
Hi Kaveri,
Loved this cake; when I baked it the first time. I wanted to bake a big batch of cupcakes and a 10 inch cake from this batter; for my friend’s anniversary. Do I need to change the temperature or baking soda or anything else?
Hi
Today I tried cranberry orange cake .it turns out very well .everyone loves this cake .thank u soooooo much for the recipe.pls post some chocolate cake recipe too.
Hello, this looks too good, what will be the weight of the baked cake?
Hi Amishi…your orange cranberry cake looks good. Can I use butter instead of oil? Thanks.