Ho ho hooo boy… this cranberry-orange cake!! I can’t even… I just can’t even. It is so good that I just want to say make it right now and leave it at that. But I won’t.
For a holiday dessert, you just can’t go wrong pairing cranberry and orange, and anise always has my heart.
This cake is actually a twist on my classic rhubarb cake, and is a perfect way to end a big meal. I always love to finish with something fresh, fruity, and not overly sweet. This cake delivers on those fronts big time.
The tartness of the cranberries cut the sweetness level, and the orange zest and extract give it a beautiful pop of vibrancy. Anise, cinnamon, and almond extract keep it a perfectly cozy, warming winter dessert.
If you can’t find fresh cranberries, you can use frozen. Just be aware that once thawed, frozen cranberries will release extra moisture, so your cake will end up a little softer on the bottom. I used frozen cranberries last time I made this, and the cake turned out intensely moist and gooey. I won’t lie, I ate almost half of it right after I took the photos. Merry Christmas to me!!
Make sure you use a smaller spring form pan, no bigger than 9 inches. I recently replaced my broken spring form with a larger 11-inch one accidentally (d’oh!), so the cake turned out much thinner than it usually does. Pizza-thickness cake still tastes just as good, but you want a little bit of height to impress your dinner guests!
I almost dubbed this a “sticky cake” because once cooled slightly, it gets this incredibly chewy-crispy texture on the outside, and is unbelievably moist and gooey on the inside.
Alright, let’s kick the gab and fire up that oven – Christmas deliciousness, here we come!!
Spiced Cranberry-Orange Cake
Tart, vibrant, and perfectly spiced, this simple, easy-to-make cake is the best way to end a holiday meal!
- ½ c. coconut oil melted
- 1 c. cane sugar (¾ c. if you prefer less sweet)
- 2 flax eggs (1 flax egg = 3 tbsp warm water + 1 tbsp ground flax seed, stirred together in small bowl and left to sit for 10 minutes)
- 1 c. all-purpose flour sifted
- 2 tsp. baking powder
- 1 tsp. ground anise seed
- ½ tsp. cinnamon
- ¼ tsp. salt
- 1 ½ tsp. vanilla
- 1 tsp. almond extract
- 1 tsp. orange extract
- 3 cups heaping fresh cranberries (or frozen)
- 3 tbsp. orange zest
- 1 tbsp. orange juice (omit if using frozen cranberries)
- 2 tsp. sugar
- coconut oil for greasing pan
Preheat the oven to 350°F (177°C).
- Prepare your flax eggs and leave to sit for 10 minutes.
Grease a 9” spring form pan with coconut oil, making sure to wedge extra into the corners. (You can also cut out a circle of parchment paper to line the bottom of the pan, and just grease the sides).
- In a small pot, melt the coconut oil on low heat.
- Add the cane sugar to a mixing bowl, and stir in the melted coconut oil until fully incorporated.
- Add the vanilla, almond extract, and orange extract, along with the flax eggs, and whisk thoroughly.
Add the sifted flour, baking powder, salt, ground anise, and cinnamon, and stir only until no more flour is visible.
- In a separate bowl, combine the cranberries, orange zest, orange juice (if using fresh cranberries), and sugar. If using frozen cranberries, run them under warm water in a colander first to thaw.
- Add ¾ of the fruit bowl to the batter, and stir until evenly mixed.
Using a spatula, spread the batter into the pan, and press the rest of the cranberries into the top of the cake.
Bake in the middle of the oven for 55-65 minutes, or until an inserted toothpick comes out clean. (Tip: Place a baking sheet on the rack below the cake, to catch any juice that drips through the cracks)
Cool for at least 30 minutes before removing from the spring form.
Cover any leftovers with reusable wax wrap, or store in an air-tight container. Cake will lose its outer crispiness once wrapped, but flavour remains heavenly.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!!