Cakes

Cranberry Orange Cake with Lemon Glaze

4.46 from 37 votes
My Cranberry Orange Cake with Lemon Glaze uses classic ingredients and spices like cranberry, orange, and cardamom for a truly seasonal experience.

Hi Bold Bakers!

Heading into the holidays, I think it’s really important to have a few recipes on hand that are all about tradition. That said, you might not really be in the mood to make the same old pumpkin pie or super sweet fruit cake. If this sounds like you, then I’ve got the perfect recipe for this holiday season: my Cranberry Orange Cake with Lemon Glaze! It’s the perfect thing to remind us what winter baking is all about while still keeping the flavors fresh and interesting.

From the use of seasonal ingredients and spices like cranberry, orange, and cardamom, to the impressive look of this loaf cake, this is one of the recipes I love to revisit each year.

If you’re tired of super traditional cakes, but want to make something that still says “holiday,” I highly recommend my Cranberry Orange Cake.

[ If you’re looking for more simple holiday recipes check out my Best Ever Pumpkin Bread and Holiday Microwave Mug Pies! ]

Why do cranberry and orange go so well together?

The flavor and texture of my Cranberry Orange Cake with Lemon Glaze is really like no other. As far as cakes go, it’s extremely moist and decadent without being overly rich.

It has that iconic tangy flavor from lots of cranberry, orange, and lemon, which keeps this cake fruity in flavor without the heaviness you get from traditional fruit cake. Then, the extra spice in this cake comes from a combination of cardamom and cinnamon, which are holiday staples in my opinion.

Cranberry and orange are extremely complimentary flavors as the cranberry is earthy and tart and the orange is bright and sweet with the citrus notes you’re looking for. Together, not only do the tastes mesh well, but so do the aromas!

Can you use other fruit instead of cranberry and orange?

If you can’t get your hands on cranberry, or it’s not your favorite flavor you, can leave it out to make a lovely citrus spiced loaf cake. To make sure i get all the fresh orange a lemon flavor in there if use my GoodCook Grater Zester, using a whole lemon and orange. That said, I think it’s really the fresh cranberry that makes this cake look and taste so uniquely holiday.

Can this loaf be made into cranberry and orange muffins?

I love that instead of being round and cut into wedge, this cake is made in my GoodCook Large Loaf Pan 9 x 5 inch Loaf Pan — then cut into satisfyingly thick slices. Lots of times I get questions from all you creative Bold Bakers out there about making my cakes into different shapes and sizes. This cake can definitely be made into smaller individual loaves — or even in a bundt tin. As this is such a moist and rich batter (that really lends itself to being sliced and enjoyed), though, I would actually not suggest you make them in muffin form! For that, you can make my Crazy Muffins recipe and go to town with cranberry and orange.

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Can you substitute the eggs?

If for some reason you can’t eat eggs, or you prefer not to use them, you can substitute the eggs in this recipe for flax or chia egg. These ingredients act as a type of binder just like the egg would. If you don’t use the egg — no need to worry, as the sour cream that is added to the batter will keep the cake moist and rich, too.

Get More Seasonal Recipes!

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Cranberry Orange Cake with Lemon Glaze Recipe

4.46 from 37 votes
My Cranberry Orange Cake with Lemon Glaze uses classic ingredients and spices like cranberry, orange, and cardamom for a truly seasonal experience.
Author: Gemma Stafford
Servings: 8
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
My Cranberry Orange Cake with Lemon Glaze uses classic ingredients and spices like cranberry, orange, and cardamom for a truly seasonal experience.
Author: Gemma Stafford
Servings: 8

Ingredients

Cranberry Orange Cake (Loaf)

  • 2 cups (8oz/225g) cranberries, fresh or frozen
  • 1 1/2 cups (7 1/2oz/213g) all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2/3 cup (5oz/142g) sugar
  • 2/3 cup (4oz/115g) dark brown sugar
  • 1/2 cup (4floz/115ml) vegetable oil
  • 2 large eggs* (see notes for substitute)
  • 1/2 cup (4oz/115g) sour cream
  • 1 tablespoon freshly grated orange zest
  • 2 teaspoon freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/3 cup (2 1/2floz/71ml) orange juice

Lemon Glaze:

  • 1/2 cup (2oz/57g) powdered sugar
  • 2 teaspoons freshly grated lemon zest
  • 3-4 teaspoons fresh lemon juice

Instructions

For the Cranberry Orange Cake (Loaf):

  • Preheat oven to 350°F (180°C). Grease and line a GoodCook 9 x 5 inch loaf pan.
  • Pulse cranberries in a food processor until finely chopped but not puréed; set aside.
  • In a large bowl, mix together flour, cinnamon, salt, cardamon, baking powder, and baking soda in a medium bowl and set aside. 
  • In a separate large bowl, whisk together the sugars, oil, and eggs. Lastly stir in sour cream, orange zest, lemon zest, vanilla, orange juice and the chopped cranberries.
  • Whisk the wet into the dry until just combined. Pour batter into the prepared pans.
  • Bake for 50-60 minutes or until a toothpick inserted into center of cake comes out clean. Let loaves cool in pans for 10 minutes the transfer to a wire rack.

For Lemon Glaze:

  • Whisk powdered sugar, lemon zest, and lemon juice in a small bowl. Spread glaze over warm loaf, allowing it to drip down sides. Let stand until glaze becomes crackly, about 1 hour. I like to do this when the loaf is still warm as I feel it soaks into the loaf better. 
  • Serve at room temperature. This loaf just gets better with time. It can be made 2 days ahead of time. Store airtight at room temperature for up to 4 days.

Recipe Notes

*To substitute eggs you can replace them with Flax or more sour cream or buttermilk. Check out my Egg Substitute Chart  

 

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Comments & Reviews

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Member
9 months ago

Hi Gemma,
Can I use dried cranberries instead og fresh or frozen cranberries, since it’s kinda hard to find them in Indonesia.
If can, should I add something to make the cake more moist?

Looking forward for your reply,
Victoria ????

Patti
Guest
Patti
9 months ago

What is cardamom, and what can I substitute for it in this recipe? Can’t wait to make this! It looks awesome!

Member
Nupur
10 months ago

Hi Gemma,
Can I use dried cranberries in place of fresh/frozen ones?
Thanks
Nupur:)

Kelly
Guest
Kelly
10 months ago

I made this for my book club yesterday and they loved it!!!! Absolutely delicious.

Member
Shilpa Karnik
10 months ago

Hello Gemma…
Once again thank you for sharing such a wonderful recipe….
I made them in cup cakes i/o loaf and used
– jaggery i/o sugar
– virgin coconut oil
– flax meal i/o eggs
The result was mind blowing, it’s a hit for me…

Saba
Guest
Saba
11 months ago

Hi Gemma
Could I use fresh cherries instead of cranberries? If so, would it be the same amount?

Thanks..

Robin Mishler
Guest
Robin Mishler
11 months ago

Question, can you leave the cranberries in half and not pulse them fine?
Thank you
Robin

woodwynne
Member
woodwynne
11 months ago

I made the cranberry orange cake for a friend for Christmas & so said that it was delicious! I just saw on the web site that you can make it in a Bindy pan. I have a typical size bundt pan & i’d Like to do this cake in it. How long do I bake it & at what temp? I use this pan mostly for baking rum cakes or monkey bread. The rum cake does have an icing that you pour over it as soon as it comes out of the oven. You pour the icing over it &… Read more »

Holly1
Member
Holly1
11 months ago

Another awesome holiday recipe, Gemma! I was so happy to see this recipe – I’ve been looking for dessert recipes using fresh cranberries. I didn’t have sour cream at home so I used 0% Greek yogurt, which I had, and the cake still turned out fluffy and moist. It is SO good, and so easy! Thank you Gemma 🙂

LindaRomano
Member
LindaRomano
11 months ago

Great recipe. I made 8 mini loaves & 8 mini muffins. Spectacular flavour & very moist! Used 0% greek yogurt in place of sour cream and glazed with orange instead of lemon..a definite keeper..thanks Gemma.

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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