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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.
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.
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