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About the Recipe
Ingredients
2 ½ cups (315g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
Zest of 2 oranges
1 cup (230g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
3 large eggs
1 tsp vanilla extract
½ tsp orange extract (optional but recommended)
1 cup (240ml) sour cream or plain Greek yogurt
1 ¼ cups fresh or dried cranberries (rehydrated in orange juice if dried)
For the Orange Glaze:
1 cup (120g) powdered sugar
2–3 tbsp fresh orange juice
Zest of ½ orange
Optional Garnish:
Sugared cranberries
Rosemary sprigs
Edible gold leaf or dust
Preparation
Instructions:
1. Prep the Oven & Pan
Preheat your oven to 180C (350F). Grease and flour a 9-inch bundt or round cake pan, or line two 8-inch cake pans with parchment.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, spices, salt, and orange zest. Set aside.
3. Cream Butter & Sugar
In a large bowl, using a stand or hand mixer, beat the butter and sugar together until pale and fluffy (about 3–4 minutes).
4. Add Eggs & Flavorings
Beat in the eggs one at a time, scraping down the sides after each addition. Mix in vanilla and orange extract.
5. Incorporate the Dry Ingredients & Sour Cream
Add the dry ingredients in three additions, alternating with the sour cream, starting and ending with the dry mix. Do not overmix. Fold in the cranberries gently with a spatula.
6. Bake
Pour the batter into the prepared pan. Bake for 45–50 minutes, or until a skewer inserted in the center comes out clean. Let cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
7. Make the Glaze
In a small bowl, whisk together powdered sugar and orange juice until smooth and pourable. Stir in the zest. Drizzle over the cooled cake.
8. Decorate (Optional but Festive!)
Top with sugared cranberries, rosemary sprigs, or a dusting of edible gold for a luxurious holiday finish.
Chef’s Tips:
Make Ahead: This cake tastes even better the next day as the flavors develop. Store wrapped at room temperature or refrigerate.
Gluten-Free Option: Use a 1:1 gluten-free flour blend and ensure your baking powder is GF.
Moisture Tip: Don’t skip the sour cream—it makes the cake rich and tender.