Spiced Cranberry Orange Cake

The flavors of ginger, cinnamon and nutmeg give you a warm feeling with this cranberry and orange cake that will bring you in the holiday spirit.

Cranberry and orange have to be one of my favorite holiday flavors this year. Cranberry is tart and tangy and orange is slightly sweet balancing each other out.

This cake was inspired by all the cranberry and orange potpurris that I have seen recipes for or cranberry and orange candles, my favorite but with a touch a spice to warm you up in these cold time. Its actually feels like winter where I live.

I used these same flavors for some doughnut muffins last month, you might like it here the link to it: Spiced Cranberry Orange Doughnut Muffins. Makes them for Christmas morning and have the cake for Christmas dinner.

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Spiced Cranberry Orange Cake

Time

Prepping:  10 to 15 minutes
Baking: 40 to 45 minutes
Cooling: 1 to 2 hours

Ingredients

Spiced Cranberry Orange Cake
1 1/2 cups (3 sticks) Unsalted Butter, softened
2 cups Granulated Sugar
4 cups Unbleached All Purpose Flour
1 1/2 Tablespoons Ground Ginger
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1 1/2 Tablespoon Naval Orange Zest,  2 to 3 oranges 
1/2 cup Fresh Orange Juice
14 ounces Dried Cranberries, chopped
1 teaspoon Baking Soda
1 1/2 teaspoons Baking Powder
4 large eggs, room temperature
1 cup Buttermilk
1 Tablespoon Vanilla Extract
1 teaspoon Fine Sea Salt

Ginger Orange Glaze
2 cups Confectioners' Sugar
1 Tablespoon Orange Juice
1 teaspoon Orange Zest
2 to 3 Tablespoons Milk
1/2 teaspoon Ground Ginger
Pinch of Sea Salt

1.  Preheat oven to 325 degrees. Spray tube pan with nonstick cooking spray and sprinkle with a little of flour. Set aside.
2. In a medium size bowl, whisk together 3 1/2 cups of flour, baking soda, baking powder and sea salt. Set aside. In a larger bowl, cream together butter and sugar for 5 minutes until light and fluffy.
3. On a lower speed add eggs to the butter and sugar one at a time then add orange juice and vanilla extract. Scrap the sides of your bowl.
4. In three parts add all mixture and in two part add buttermilk. Scrap the sides of the bowl. Toss dried cranberries and orange zest in the last 1/2 cup of flour then fold into batter.
5. Add batter to prepared pan and smooth out evenly. Bake in oven for 40 to 45 minutes. To check for doneness, stick a toothpick into the middle, if it comes out clean remove from oven and let cool in pan for 15 to 30 minutes then remove from pan to cool completely.
6. Whisk together Confectioners' sugar, orange juice, orange zest, ginger and salt. Drizzle over cooled cake and let it set before serving.

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