Cranberry-Orange Cake Recipe

Name: Cranberry-Orange Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. sugar; 3/4 c. (1 1/2 sticks) margarine or butter, softened; 1 c. milk; 3 eggs; 2 tsp. grated orange peel; 2 1/4 c. all-purpose flour; 1 1/2 c. uncooked Quaker oats (quick or old fashioned); 1 Tbsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 2 c. chopped cranberries; 1 c. powdered sugar; 4 to 4 tsp. orange juice

Servings: persons

1 c. sugar
3/4 c. (1 1/2 sticks) margarine or butter, softened
1 c. milk
3 eggs
2 tsp. grated orange peel
2 1/4 c. all-purpose flour
1 1/2 c. uncooked Quaker oats (quick or old fashioned)
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. chopped cranberries
1 c. powdered sugar
4 to 4 tsp. orange juice

1
Heat oven to 350u00b0.
2
Grease 12-cup Bundt or 10-inch tube pan. For cake, beat sugar and margarine until creamy.
3
Stir in milk, eggs and 2 teaspoons grated orange peel.
4
Gradually add combined flour, oats, baking powder, baking soda and salt.
5
Mix well.
6
Beat on medium speed of electric mixer for 1 minute.
7
Fold in cranberries.
8
Spread into prepared pan.
9
Bake 50 to 65 minutes or until wooden pick inserted in center comes out clean.
10
Cool 10 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. sugar, 3/4 c. (1 1/2 sticks) margarine or butter, softened, 1 c. milk, 3 eggs, and more.

Yes, Cranberry-Orange Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Orange Cake

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