Orange-Cranberry Glazed Cake Recipe

Pittman & Davis

Eating cake is one of the many pleasures in life. What is not to like? With the many stressors we encounter every day and the myriad of things in life out of reach for us, a fluffy and decadent cake can give us happiness and hope that some good things in life are always going to be within our reach.

Cakes are like happy pills that should be taken in moderation for health reasons. Moreover, having fruits in your cake is much better since fruits are not just tasty but they are also nutritious and naturally sweet so you can cut back on the sugar you will use to make your cake.

This summer try to make a nutritious Orange-Cranberry Glazed Cake. Oranges contain vitamins A and C, potassium and powerful antioxidants that can boost your immune system to fight off diseases.

Now let us bake that cake and keep our stress at bay.

How to make a Orange-Cranberry Glazed Cake

Prep Time: 20 mins

Bake In: 45 mins

Yields: 12 servings


  • 1 cup unsalted butter (2 sticks), at room temperature (or use 1 cup/236 milliliters coconut oil)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups granulated sugar
  • 4 large eggs (3 whole and 1 separated)
  • 2 Pittman & Davis Navel Oranges
  • 1 ¼ cups dried cranberries
  • ¼ cup lemon juice (from 1 lemon)
  • 3 to 3 ½ cups confectioners’ sugar


  1. Heat oven to 350 degrees F. Grease a Bundt pan or ring mold with a little of the butter and flour.
  2. Sift together flour, baking powder, baking soda and salt.
  3. Using a standing mixer, beat together butter and sugar until well blended. Add the 3 whole eggs, the yolk and half the egg white. (Reserve the rest of the white for the glaze.)
  4. Zest the oranges then juice them, adding both the zest and 3/4 cup/177 milliliters juice to the batter and mix to incorporate. (Reserve remaining juice for the glaze.)
  5. Add flour mixture to the mixer and beat until well combined. Stir in 1 cup/128 grams dried cranberries. Pour batter into the cake pan, shaking the pan so the batter firmly settles and there are no air bubbles. Bake for 45 minutes or until a toothpick inserted comes out clean.
  6. While the cake is baking, prepare the glaze: Mix the remaining half an egg white with lemon juice and 1/4 cup/59 milliliters orange juice. Gradually beat in 3 cups/340 grams confectioners’ sugar, mixing until all the lumps have disappeared and the glaze is thick and smooth, adding more sugar if needed.
  7. Let cake cool in the pan for 15 minutes. Insert a knife between the cake and the pan to loosen it, put a rack on top of the pan, and flip the cake onto the rack. Set the rack on top of a plate, then spoon on the glaze when the cake is still warm, scooping up any glaze that drips onto the plate and using it to re-glaze the cake. Transfer to a serving plate and decorate with remaining cranberries before the glaze sets.

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