#1 Heat the oven to 350 degrees. Grease and flour an 8-inch cake pan #2 In a medium bowl, add the flour, baking powder and ¼ teaspoon salt. Whisk to combine #3 In a large bowl, add the olive oil, ? cup sugar and eggs. Whisk until well combined. Add the vanilla, orange zest and orange juice. Whisk until combined #4 In three additions, stir the flour mixture into the liquid mixture, alternating with the milk. Do not overmix #5 Stir in the 1 cup of cranberries. Pour the batter into the prepared cake pan. Bake until golden around the edges and the cake is springy and bounces back when lightly pressed in the center, about 25 minutes #6 Transfer to a wire rack to cool completely. Once cool, invert the cake out of the pan #7 Make the Whipped Cream Frosting: In the bowl of an electric mixer fitted with the whisk attachment (or large bowl with hand mixer), whip the heavy cream, ¼ cup sugar and pinch of salt to soft peaks #8 Add the sour cream and whip until incorporated, taking care not to overmix #9 When ready to serve, spread the whipped cream frosting on top and adorn with dried orange slices and sugared cranberries, if using #10 Make the Sugared Cranberries: Add fresh cranberries to a medium-sized heat-proof bowl and set aside #11 Add ¾ cups sugar and ¾ cup water to a small saucepan over medium heat. Whisk until sugar dissolves and liquid starts to simmer. Remove the saucepan from the heat and cool for 5 minutes #12 Pour the syrup over the cranberries, cover, and let stand for 15 minutes. Using a slotted spoon, transfer the cranberries to a parchment-lined baking sheet. Refrigerate, uncovered, for 30 minutes #13 Add remaining ½ cup sugar to a small bowl. Toss the now-sticky cranberries in the sugar, coating them all over. Spread the sugared cranberries in a single layer on a parchment-lined baking sheet. Refrigerate, uncovered, for an additional 30 minutes. #14 For the dried oranges, Heat the oven to 200 degrees. Line a baking sheet with parchment paper and set it aside #15 Using a very sharp knife or mandolin, slice the oranges thin, about ¼- ?-inch per slice. If sliced too thick, they will take a little longer to dry out in the oven. Arrange on the baking sheet, leaving a little space between each slice #16 Bake until the slices feel dry and crisp, like a potato chip. This takes a couple of hours, or longer, depending on how thick the orange slice is. Check them every 30 minutes, flipping them over #17 Let cool completely on a wire rack
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Vallery Lomas' Cranberry Orange Cake is a festive treat perfect for any holiday celebration. It is simple to make and beautiful looking for your spirited table setting. This cake tastes as vibrant and delicious as it looks.
#1 Heat the oven to 350 degrees. Grease and flour an 8-inch cake pan #2 In a medium bowl, add the flour, baking powder and ¼ teaspoon salt. Whisk to combine #3 In a large bowl, add the olive oil, ? cup sugar and eggs. Whisk until well combined. Add the vanilla, orange zest and orange juice. Whisk until combined #4 In three additions, stir the flour mixture into the liquid mixture, alternating with the milk. Do not overmix #5 Stir in the 1 cup of cranberries. Pour the batter into the prepared cake pan. Bake until golden around the edges and the cake is springy and bounces back when lightly pressed in the center, about 25 minutes #6 Transfer to a wire rack to cool completely. Once cool, invert the cake out of the pan #7 Make the Whipped Cream Frosting: In the bowl of an electric mixer fitted with the whisk attachment (or large bowl with hand mixer), whip the heavy cream, ¼ cup sugar and pinch of salt to soft peaks #8 Add the sour cream and whip until incorporated, taking care not to overmix #9 When ready to serve, spread the whipped cream frosting on top and adorn with dried orange slices and sugared cranberries, if using #10 Make the Sugared Cranberries: Add fresh cranberries to a medium-sized heat-proof bowl and set aside #11 Add ¾ cups sugar and ¾ cup water to a small saucepan over medium heat. Whisk until sugar dissolves and liquid starts to simmer. Remove the saucepan from the heat and cool for 5 minutes #12 Pour the syrup over the cranberries, cover, and let stand for 15 minutes. Using a slotted spoon, transfer the cranberries to a parchment-lined baking sheet. Refrigerate, uncovered, for 30 minutes #13 Add remaining ½ cup sugar to a small bowl. Toss the now-sticky cranberries in the sugar, coating them all over. Spread the sugared cranberries in a single layer on a parchment-lined baking sheet. Refrigerate, uncovered, for an additional 30 minutes. #14 For the dried oranges, Heat the oven to 200 degrees. Line a baking sheet with parchment paper and set it aside #15 Using a very sharp knife or mandolin, slice the oranges thin, about ¼- ?-inch per slice. If sliced too thick, they will take a little longer to dry out in the oven. Arrange on the baking sheet, leaving a little space between each slice #16 Bake until the slices feel dry and crisp, like a potato chip. This takes a couple of hours, or longer, depending on how thick the orange slice is. Check them every 30 minutes, flipping them over #17 Let cool completely on a wire rack
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