Orange-Cranberry Glazed Cake Recipe (2024)

This was a success with the family. I made a few adjustments:
-- Used three blood oranges instead of two navels
-- Added a half cup of dried cherries, microwaved with a glug of port
-- Added a cup of raw pistachios
-- Reduced the sugar in the glaze to two cups and doubled the lemon

I will certainly make this cake for Thanksgiving. Nevertheless, I am mystified why this (and various other) recipes suggest using naval oranges rather than delicious, sweeter, juice oranges. I get that naval oranges are "prettier," easy to peel, and don't squirt juice in your eye. But for a recipe like this, where it's rich orange flavor you want, Florida juice oranges seem to be the way to go.

I used fresh cranberries which were a good contrast to the sweet dough. Looked great and people loved it. Making it for Thanksgiving eve dinner.

Question: Could (or how could) fresh or frozen cranberries be substituted for the dried cranberries? My mom used to make a cranberry-orange-cheddar loaf that this recipe just called to mind - back in the days before dried cranberries were so common.

This is a fabulous cake. But it doesn't need the glaze. I just dusted it with icing sugar.

I think what I'd do is to plump up the dried berries in hat water before using, just as I would do with the raisins called for in the original.

I found it was too sweet, 1 cup of sugar (or 1 1/4) would have been also sufficient. Also, glazing wasn't necessary in my opinion, it made the cake way too sweet.
I use other orange I had at home and it came as good.
Good cake, I will try making it differently next time.

I have made this twice and everyone loves it. However, i don't understand the ingredients for the glaze - both times there has been way too much (starting out with 3 cups of powdered sugar and the lemon and orange juice). It does not look like the photo (maybe it would if I used 5 cups of sugar!), and most of it is left over; you could never put all of that on the cake. Next time I'll start with one cup of sugar and a little bit of the juices and egg white.

you can use fresh or frozen cranberries and add some tartness to the sweet OJ

i'm not sure i'd plump the cranberries first (i didn't); part of what makes this recipe distinctive is having the cranberries (or raisins) absorb moisture from the batter as it bakes; they come out very moist and the cake on the dry side initially (it gets more moist over several days if allowed to stand loosely covered); that crumb and texture is very characteristic off Central European baking from the early 20th Century and is different from contemporary Bundt or sponge cakes

Why not use fresh cranberries. The dried ones are yucky.

From Joan: You can freeze ahead and serve on Thursday.

My niece & I used this recipe only for the glaze...which turned out wonderfully.
Used: 3 c powdered sugar, 1/4 c lemon juice, 1 egg white (small egg), zest of 2 lemons. Mixed all, saving enough zest to sprinkle on top after cake was iced. Took about half hour for icing to "dry".

Made this cake, and it turned out perfect. The aroma that emits while this delicious cake is baking is absolutely intoxicating. This one's a keeper......Will definitely be making this cake again and again.

I made this for coffee hour at church and it was a hit. I live above 4500 feet, so I increased the liquid by about 1/4 cup and reduced the baking powder and baking

Have made this three times. Always a big hit. REduced sugar to 1 1/4 C each time.Used 2 C frozen crans once, 1 1/2 C frozen plus 1/2 dried another and 2C frozen plus 1/2 C dried the third time. Mixing them up adds some variety to the slices. Glaze is optional (2 cups confectioners sugar plus 1/4 fresh strained lemon juice). Have baked this in a bundt pan X2 and split into two small angel food pans once. Baking times at 345 were 50-55 for bundt pan and 47 min for small angel food pans.

Subbed olive oil for butter. Doubled juice and boiled it down to half. Cool it in fridge before using. The flavor will intensify but also sweetness, so decrease by a couple of T the sugar in the recipe (I use half to 3/4 of what the recipe calls for to begin with). Soaked dried cranberries in cider overnight, so decrease juice by 2 T. Save drained cider to boil down for NYT cider doughnuts. Dot frosted top with cranberries then sprinkle with green sugar for holiday wreath. Compliments!

After reading the other notes, I halved the powdered sugar and it was still plenty sweet. It never quite glazed the cake in a visible way..perhaps that is why thy want more sugar? It was very good and I probably could have gone down to 3/4 cup. I did use sweetened dried cranberries and would love to try it with unsweetened next time. Overall, very good and with minor tweaks could keep getting better.

Somwhat dry, but good texture, great flavor. Cranberries ended up all in bottom (top when flipped) of cake. Would have been better if dispersed throughout. The glaze is delicious!

Made this Gluten free using King Arthur’s 1:1. Added a third orange’s zest and a drop of orange essential oil. Rave reviews. Will make it again, for sure.

I halved the recipe and used a 9 inch round baking pan, 30 min at 350 - it turned out perfect. I also skipped the dried cranberries and instead used a handful of minced rosemary as the second flavor (inspired by Yotam Ottolenghi's Rosemary, Olive Oil, and Orange Cake), since I had some rosemary I wanted to use up. This cake is delightfully citrusy.

Skip the glaze!

Loved this cake. I poured the batter into mini a Bundt cake pan and got 6 small cakes from it. They were moist and very flavorful. Loved them. The icing was a little thick and super sweet. Would lighten up on the sugar in the icing next time - but we all loved it.

Good flavor but dry

This came out super dry. Not sure what I did wrong but won’t make again.

Less icing. And less liquid to sugar needed. Would start with one cup of powdered sugar and add lemon juice and orange as needed to make it liquid enough to drip. Did need entire 45 minutes in spite of high altitude baking recommendations

350F = 176.667C

Used oil for a fluffier cake. microwaved the cranberries in cognac. just did powdered sugar and lemon juice for icing. great.

This cake was a big success with my book club. Next time I make it, I'll add a 1/4 teaspoon more of salt, and maybe use different oranges. I thought it needed just a tad more "zip".

I swapped fresh cranberries for dried, and used Ener-G egg replaced to make it vegan.Delicious! Far sweet enough without the glaze.