ALL RECIPES CAKES CRANBERRY ORANGE CAKE RECIPE

### Instructions:

#### 1. **Preheat the Oven**
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent the cake from sticking.

#### 2. **Prepare the Dry Ingredients**
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set this mixture aside while you prepare the wet ingredients.

#### 3. **Cream the Butter and Sugar**
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy. This will take about 3-4 minutes. The fluffier the mixture, the lighter the cake will be!

#### 4. **Add the Eggs and Vanilla**
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and orange zest. This will infuse the batter with a lovely citrus aroma that pairs perfectly with the cranberries.

#### 5. **Alternate Adding Dry Ingredients and Buttermilk**
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix, as that can result in a denser cake.

#### 6. **Fold in the Cranberries**
Gently fold in the cranberries using a spatula. Fresh cranberries are perfect for this recipe, as they’ll pop open while baking, releasing their tartness into the cake. If you’re using frozen cranberries, don’t thaw them before adding them to the batter. You can even coat them lightly in flour to prevent them from sinking to the bottom of the cake.

#### 7. **Bake the Cake**
Pour the batter into the prepared cake pan and smooth the top. Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter). The top should be lightly golden brown, and the cake should spring back when gently pressed.

#### 8. **Cool the Cake**
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

#### 9. **Prepare the Orange Glaze**
While the cake is cooling, make the glaze by whisking together the powdered sugar, fresh orange juice, and optional orange zest in a small bowl. The glaze should be smooth and pourable but not too runny. If needed, adjust the consistency by adding more powdered sugar or orange juice.

#### 10. **Glaze the Cake**
Once the cake has completely cooled, drizzle the orange glaze over the top. You can either cover the whole cake or let the glaze naturally drip down the sides for a more rustic look.

#### 11. **Serve and Enjoy**
Cut the cake into slices and enjoy the perfect balance of tart cranberries and sweet, zesty orange flavors. It’s perfect with a cup of tea or coffee and makes a lovely dessert for family gatherings, parties, or just a sweet indulgence on a chilly day.

### Tips and Variations:

– **Make it a Layer Cake**: You can turn this into a stunning layer cake by dividing the batter between two 8-inch cake pans. Once baked and cooled, layer the cakes and spread glaze or frosting between them.

– **Add a Crunch**: If you enjoy a bit of crunch, try adding chopped walnuts or pecans to the batter. Their nutty flavor pairs wonderfully with the cranberries and orange.

– **Frozen Cranberries**: If fresh cranberries aren’t available, you can use frozen ones. There’s no need to thaw them before adding them to the batter. Just make sure to coat them lightly with flour to prevent them from sinking to the bottom.

– **Make it a Muffin**: If you prefer individual servings, you can transform this cake into cranberry orange muffins. Fill muffin tins about ¾ full and bake at the same temperature for 18-20 minutes.

### Conclusion:

This cranberry orange cake recipe is a perfect combination of tart, citrusy flavors and the sweetness of a traditional cake. Whether you’re preparing it for a special occasion or simply treating yourself, the bright, refreshing taste is sure to satisfy your sweet tooth. With its vibrant cranberry bursts and the tangy orange glaze, it’s a recipe that’s as pleasing to the eye as it is to the taste buds. Enjoy!