Cranberry Orange Cake is a festive slice of joy

#MiddleburyCT #CranberryOrangeChristmasCake

As the holidays approach, there’s nothing quite like the aroma of a freshly baked Cranberry Orange Christmas Cake wafting through the air. This sweet and tart treat is a crowd-pleaser, balancing the burst of fresh cranberries with a rich, buttery cake containing the perfect amount of sugar for a perfectly balanced flavor.

This recipe is a holiday must-have with my family. I usually make this cake at least twice. First is for dividing the batter into mini loaves for gifting. The second is a whole cake to devour shamelessly right out of the cake pan – oops! – I mean, to serve elegantly with coffee Christmas morning.

Fresh cranberries, a staple in my kitchen, can be easily frozen for year-round use. Toss them right in the freezer in the bag they came in, and you’ll have these ruby gems ready whenever the craving strikes.

Keep your eyes open for cranberries on clearance after the holidays. Last year I found fresh cranberries for 25 cents a bag. You can believe I stocked up and enjoyed them all year.

The beauty of this recipe lies not only in its simplicity, but also in its versatility. If your secret stockpile of cranberries runs out, you can also make this cake by swapping blueberries or frozen mixed berries for the cranberries.

In a departure from the norm, this recipe skips the baking soda or baking powder. Instead, the eggs take center stage, providing the leavening needed for the perfect rise.

You’ll see that this batter will resemble luxurious cookie dough. This thick concoction, a result of extended egg beating, requires a little extra effort but is the secret to the cake’s exquisite texture. Don’t skimp on beating time; let those eggs work their magic until the batter forms a ribbon off the beaters.

For an extra burst of flavor that sets this recipe apart from the rest, we’re adding orange zest to the mix and an orange icing drizzle to finish the cake. It elevates the cake, adding a citrusy note that complements the cranberries beautifully.

Diva Tip: The cold from frozen cranberries may thicken the batter, making it difficult to spread in the pan. Allowing the cranberries to thaw on the counter as you prepare the cake will make the stirring process a breeze.

Cranberry Orange Christmas Cake

Buttery, sweet, zesty and tart, this cake is a crowd pleaser. (www.JasonCoblentz.com)

For the cake:
3 eggs
2 cups sugar
3/4 cup softened butter
2 teaspoons vanilla
Zest of one large orange
2 cups all-purpose flour
12 ounces fresh or frozen cranberries
1 cup pecans, chopped, optional

For the orange icing:
3/4 cup powdered sugar
2 1/2 tablespoons fresh orange juice

Preheat your oven to 350 degrees. Butter or spray a 9 by 13 pan; set aside.
Beat eggs with sugar until thickened, are doubled in size and lemon-colored (approximately 5-7 minutes). Add butter, vanilla and orange zest; mix for an additional two minutes. Stir in flour until just combined. Add cranberries and pecans, ensuring an even distribution.

Spread the batter in a buttered 9×13 pan. Bake for 40-50 minutes, or until lightly browned and a toothpick comes out clean.

Let the cake cool completely. Make the icing by stirring together the powdered sugar with juice from the orange we zested. Drizzle the cake with icing before cutting it into small slices. Serve alone, with vanilla ice cream or whipped cream.

Embrace the sweetness of the season with this Cranberry Orange Christmas Cake – a delightful, cost-effective masterpiece that tastes even better the next day, if there’s any left. Enjoy the season, and may your kitchen be filled with the warmth of good food and great company!

Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime – Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com

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