Tis the season for baking this delicious cranberry orange cake. What a great way to use navel oranges and cranberries that are abundant this holiday season. I’m telling you, it goes well with any hot drink on a cold day. Are you team coffee, tea, or hot cocoa?
What I love about this cranberry orange cake is it’s so easy and quick to whip up and looks impressive. For me, the holidays won’t be complete without baking a festive cake.
Coming from a big family of six kids, lots of cousins, aunts and uncles, our holidays are always fun. Everyone is looking forward to preparing and cooking a feast, visits from relatives and friends, and lots of get-togethers. And because everyone is off from work or school, that makes it more enjoyable.
This festive cake serves 8-10 people so no problem if you have guests. It is best to use fresh cranberries and navel orange. Make sure to pick through the cranberries though. Discard any soft or wrinkled ones.
For added flavor I use vanilla extract and the zest of one navel orange. Because cranberries are so tart, I have found that 6 ounces of fresh cranberries is just the right amount to add in the cake. Butter, eggs and yogurt make the texture of the cake really light. A dusting of powdered sugar on top even makes it more festive.