- Dish type
- Nut and seed cakes
- Walnut cake
Cranberries and orange make a lovely combo so why not try it in this loaf cake which you can make with fresh or dried cranberries.
411 people made this
- 250g plain flour
- 150g caster sugar
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 100g (4 oz) chopped cranberries
- 50g (2 oz) chopped walnuts
- 1 egg
- 2 tablespoons vegetable oil
- 180ml fresh orange juice
- 1 tablespoon grated orange zest
MethodPrep:15min ›Cook:50min ›Ready in:1hr5min
- Preheat oven to 180 C / Gas mark 4. Grease a 23x12cm (9x5 in) loaf tin.
- Combine the flour, sugar, salt, baking powder and bicarbonate of soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice and orange zest in a separate bowl. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the cake mixture into the prepared loaf tin.
- Bake for 50 minutes, or until a skewer inserted near the centre comes out clean. Cool in tin for 10 minutes, then remove to a wire rack to cool down completely.
Reviews & ratingsAverage global rating:(359)
Reviews in English (292)
Something else.This bread was wonderful! After greasing the tin, I sprinkled cinnamon and sugar in the tin to give the crust a sweet crunch. I sprinkled some extra chopped walnuts and some demerara sugar on top before baking, and it really does look like a picture! Tastes great and a beautiful holiday bread. Takes no time to make too!-24 Jul 2008
lovely recipe .i left some cranberries whole. it was a big hit.I don't know if it keeps, because it was eaten within the same day.-08 Feb 2013
Just want to say this is the best Cranberry Bread I've ever had. Thank you-24 Jul 2008
Orange-Cranberry-Nut Fruit Cake
More of a cake with fruit than a traditional "fruitcake," this cake is stuffed with apricots, cherries, cranberries, and toasted nuts (in place of the usual fruitcake's citron and peel), then glazed with a sweetened orange juice syrup. Moist and nicely dense, it's a revelation to those who think they don't like fruitcake and a nice change for aficionados of the typical dark, liquor-soaked loaf. While the picture shows a full-size bundt-style cake, the recipe translates easily to smaller gift-size cakes see step #2 and baker's tips, below.
- 2 cups (241g) dried cranberries, orange-flavored dried cranberries, or Orange Jammy Bits
- 2 cups (241g) dried fruit blend or chopped dried apricots
- 1/2 cup (113g) water, cranberry juice, or brandy
- 1 3/4 cups (283g) candied red cherries
- 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
- 2 cups (397g) sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon orange oil, 1/8 to 1/4 teaspoon Fiori di Sicilia, or 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 3 3/4 cups (447g) King Arthur Unbleached All-Purpose Flour
- 1 cup (227g) orange juice
- 2 cups (227g) diced pecans or walnuts, optional*
*For enhanced flavor, toast nuts for 8 to 10 minutes in a preheated 325°F oven, until golden brown.
- 3/4 cup (85g) confectioners' sugar
- enough milk or water, to make a thick but pourable icing
To prepare the fruit: Combine the dried fruit (except the candied cherries) with liquid in a bowl. Cover and microwave for 1 to 2 minutes, stir, then set aside to cool.
To prepare the cake: In a large bowl, beat together the butter and sugar until light-colored and fluffy. Beat in the baking powder, salt, and flavors.
Beat in the eggs one at a time. Scrape the bottom and sides of the bowl, and beat again briefly, to incorporate any sticky residue.
Perfect your technique
Fruit cake Bundt
Stir in the flour alternately with the orange juice.
Stir in the undrained fruit, the candied cherries, and the nuts.
Lightly grease the pans of your choice: two 8 1/2" x 4 1/2" loaf pans or five 7" wooden bakers or six 7" paper bake & give pans or one 12-cup bundt-style pan or two 6-cup bundt-style pans. For smaller loaves, see baker's tips, below.
Spoon the batter into the lightly greased baking pans, filling them about three-quarters full. If you have a scale, dividing the batter evenly among the pans is simple math. If you've included the nuts, the batter weighs about 90 oz. (2552g).
Bake the cakes for 50 to 90 minutes smaller pans will bake for the shorter length of time. Half-size bundt-style cakes may need to bake up to 80 minutes, while one full-size bundt may need up to 90 minutes. When done, the cakes will be a light golden brown all over, and a long toothpick or skewer inserted into the center will come out clean.
To make the glaze: Stir together the orange juice and sugar while the cakes are baking. Warm briefly in the microwave about 45 seconds should do it. Stir to help dissolve the sugar. Set aside to rest at room temperature, stirring occasionally to continue to dissolve the sugar.
Remove the cakes from the oven. If you're removing them from the pan(s), wait about 10 minutes, then turn them out onto a rack. Brush the warm cakes all over with the glaze, continuing to brush until you've used it all.
When completely cooled, wrap well and let "age" at least 24 hours the cake improves with a 24-hour rest.
If desired, drizzle with icing just before serving.
Store cake, well wrapped, at room temperature it should keep well for a couple of weeks. Freeze for longer storage.
Tips from our Bakers
To make mini loaves: Lightly grease a mini loaf pan. Prepare the batter, then spoon it into the pan, filling each well about three-quarters full — you'll use about 4 1/2 ounces of batter in each well. Bake the cakes for 28 to 30 minutes until a cake tester inserted into the center of one comes out clean. Remove the cakes from the oven. Wait 5 minutes, turn them out of the pan, then brush the tops of the warm cakes with a coat of glaze. Repeat with the remaining batter — you'll need to bake two full batches, plus an additional half batch.
To make this cake into bars: Lightly grease two 9" x 13" pans if you don't have two pans, you'll need to bake in batches. For extra insurance against sticking, line the pans with parchment and grease the parchment. Spoon the batter into the pans and bake in a preheated 300°F oven for 55 to 65 minutes, until a toothpick inserted into the center of the pan comes out clean, or showing some moist crumbs. Remove the bars from the oven and cool completely before cutting and serving.
Jammy Bits, sweet, soft little morsels of fruit purée, come in five delicious flavors: blueberry, raspberry, cherry, apple cinnamon, and orange.
Cranberry and Walnut Cake
Cranberries and walnuts are often paired together in coffee cakes and loaf cakes&hellip I know you will LOVE this layer cake version!
This easy cake uses the reverse creaming method which combines the flour and butter FIRST &ndash good news, you don&rsquot have to cream butter and sugar!
You can make it in a stand mixer, a food processor or even using a hand mixer &ndash it&rsquos very easygoing.
I baked this in small 6 inch tins but the layers are really quite deep as you can see from the slice photo. You can bake in 9 inch tins if preferred.
You can use frosted cranberries for decoration as I have done, gingerbread cookies, sugar cookies, candy canes or simply some festive sprinkles!
This cake will stay moist and fresh for a couple of days at room temperature in a covered cake container.
Easy Cranberry And Walnut Cake
This simple and delicious cranberry and walnut cake recipe is made with eggs, sugar, butter, and flour. It is very easy to make and also festive & tasty without being uber sugary.
This walnut cake recipe with fresh cranberries was given to me by my mother in law from Germany. Generally, any recipe she gives me is delicious and fairly straight forward. Serve it as is or with Fresh Whipped Cream.
I don't generally like baking because it's very precise compared to cooking, it's time & space intensive, I prefer savory over sweet, and it's sticky to clean. Having said all that, I do occasionally get the baking and sweet bug around the holidays and this is one of my favorite cake recipes.
Remember to grease your springform pan or you will have problems getting the cake out in one piece. Also, let the cake cool about an hour before slicing. It is very moist and you want it to set so the slices are solid.
Ingredients for Cranberry Walnut Cake.
TIP: Did your cake fall apart because you tried to get it out while it was still too hot or forgot to grease the pan? Don't panic. Tear it apart, crumb cake style, and serve with a spoon and a side of ice cream or whipped cream.
TIP: Working with frozen cranberries? Defrost them first so you don't add extra liquid to the cake.
Ready to Bake in a 9" Springform Bake Pan.
You May Also Like
If you like this Cranberry and Walnut Cake recipe you may also like these dessert dishes.
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup white sugar
- ⅓ cup orange juice
- 2 eggs
- 1 cup buttermilk
- 2 tablespoons cranberry-flavored liqueur
- ¾ cup vegetable oil
- 1 cup chopped dates
- 1 cup fresh cranberries
- 2 tablespoons grated orange zest
- 1 cup orange juice
- ¾ cup white sugar
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda, baking powder and salt set aside.
In a large bowl, mix together 1 cup of white sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer. Add the dry ingredients and mix just until moistened. Fold in the chopped dates, cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Let the cake cool in the pan set over a wire rack for 15 to 20 minutes.
Remove the cake from the pan and place on a serving plate. In a small saucepan, stir together 1 cup of orange juice and 3/4 cup of white sugar. Bring to a boil, stirring until the sugar has dissolved. Use a turkey baster or large spoon to drizzle the sauce over the cake. Poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.
- baking spray
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 cup vegetable oil
- 4 eggs
- ⅔ cup orange juice
- 1 tablespoon baking powder
- 2 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 1 ½ cups fresh cranberries
- 1 orange, zested
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Remove from the oven and turn cake out onto a cooling rack let cool for 1 hour.
How to make a Cranberry Orange Bottom Bundt Cake
To make the cake batter use a yellow butter cake mix, melted butter, eggs, water and sour cream. I always use a hand held mixer but you always mix it by hand.
Pour about 2/3 of the batter into your prepared bundt pan. Keep the other 1/3 of the batter reserved for the top.
- ½ cup (1 stick) unsalted butter, cut into 2-inch pieces
- 1 14-oz. can cranberry sauce, jellied or whole berry
- 3 Tbsp. orange juice
- 1 Tbsp. orange zest
- 1 Tbsp. lemon juice
- 1¼ cup (250 g) granulated sugar
- 2½ cups (320 g) all-purpose flour
- 1 tsp. kosher salt
- ½ tsp. baking powder
- ¾ tsp. baking soda
- ½ tsp. ground cardamom
- 3 large eggs
- 1½ cups (320 g) plain whole-milk Greek yogurt
- 1 tsp. vanilla extract
Cranberry-Orange Snacking Cake
This moist, muffin-like cake is perfumed with the comforting aromas of orange, cinnamon and cloves studded with cranberries and topped with a crunch of brown-sugared walnuts. As its name implies, it makes for a wonderful snack, and with just the right level of sweetness from maple syrup, whole grain flour, healthful oil instead of butter and plenty of nuts, it provides both pleasure and real sustenance.
Storage Notes: The cake will keep, tightly wrapped at room temperature, for up to 3 days.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Preheat the oven to 350 degrees with the rack in the middle. Brush an 8-by-8-inch square baking dish with oil.
Make the topping: In a small bowl, combine the walnuts, brown sugar, oil, cinnamon and salt and work it together with your fingers until it is blended.
Make the cake: In a small bowl, finely grate the zest of the oranges until you have 2 teaspoons zest. Squeeze 1/3 cup (80 milliliters) of juice from the oranges, and save whatever is left of the fruit for another use.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and cloves. In another medium bowl, whisk together the just-squeezed juice, zest, maple syrup, oil and eggs. Add the dry ingredients into the wet ingredients in two batches, stirring just enough to combine but not over-mixing. Stir in the cranberries and the walnuts, then pour the batter into the baking dish.
Sprinkle the topping over the batter and bake, 30 to 35 minutes, until the cake is nicely browned and a toothpick inserted into the center comes out clean. Let cool for 5 minutes or until warm to the touch, then cut into 12 pieces and serve.
Self-rising flour’s lower protein creates a cloudlike texture in this coffeecake. We’ve further enhanced it with a touch of nutty whole wheat flour, orange zest, and vibrant cranberries.
- 1 cup (85g) sliced almonds
- 3/4 cup (85g) King Arthur Unbleached Self-Rising Flour
- 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
- 1/2 cup (99g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- 12 tablespoons (170g) unsalted butter, softened
- 1 cup (198g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon grated orange zest
- 3 large eggs
- 1 3/4 cups (198g) King Arthur Unbleached Self-Rising Flour
- 1 cup (113g) King Arthur Whole Wheat Flour
- 1 cup (227g) milk
- 1 cup (114g) dried cranberries
- 1 cup (113g) sifted confectioners’ sugar
- 2 tablespoons (28g) half-and-half or milk
- 1/2 teaspoon vanilla extract
Preheat the oven to 350°F. Grease a 9" x 13" pan.
For the topping: Mix together the almonds, flours, and sugar. Stir in the butter just until crumbs form don’t overmix.
For the cake: In a large bowl, beat together the butter, sugar, vanilla, and orange zest. Beat in the eggs, one at a time, mixing until each is absorbed before adding the next.
Whisk together the flours and add them alternately with the milk, stopping to scrape the sides and bottom of the bowl. Transfer the batter to the prepared pan. Sprinkle with the cranberries, then crumble the topping mixture over the cranberries.
Bake for 38 to 45 minutes, until golden brown and a knife inserted in the center comes out clean. Remove from the oven and let cool on a rack.
For the glaze: Mix the ingredients together until smooth, adding more liquid or confectioners’ sugar to make a pourable glaze. Drizzle over the cake before serving.
Store leftovers, covered on the counter for up to 3 days freeze for longer storage.
Cranberry Orange Bundt Cake
I just took my first bite of this cake I made yesterday. It taunted me all day but I resisted. This cake is super moist and the cranberries in a wonderful contrast to the sweetness of the cake. I used a light glaze on the cake to add another taste of sweetness just in case there wasn’t enough. This cake almost has a pound cake texture. It will be the perfect addition to any holiday table. I served mine with a cranberry sauce that I made a few days ago. I was intending to take the cranberries out of the syrup and dry them but since I am running out of time I left it as a syrup. This cranberry syrup would also be good over pancakes, waffles or even crepes.
Also in this picture below is my mom’s fudge that she made every year for Christmas. Also pictured are the Butterscotch Balls we made for many years, except these were dipped in peanut butter chips because I messed up the butterscotch tips melting them. I decided to do the butterscotch tips like I do chocolate sometimes. I put the chips in the microwave for 30 seconds twice at half power and let it set in the microwave while I rolled the balls. I was thinking some of the chips would just melt like chocolate does and it would need less microwaving this way. As soon as went to stir the butterscotch chips I knew I had an issue because it acted like it was seizing. So I added a couple tablespoons of oil to it and that did it. It finished seizing the rest of the way and would not smooth out. Lesson learned. When you go to melt confectionery type chocolates, do it just before you need it. Luckily I had a bag of peanut butter chips in my cupboard or I would of wasted an hour going to the store.