Cranberry Orange Butter Cake
A moist and delicious cranberry orange butter cake, perfect for holidays or any special occasion. The bright citrus notes complement the tart cranberries beautifully.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 2 large eggs
- 1 cup orange juice
- 1 tsp orange zest
- 1 cup fresh or frozen cranberries
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in orange juice and zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the cranberries.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
Notes
This cake is best served at room temperature. You can store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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