With a Grateful Prayer and a Thankful Heart: Fresh Orange Cake with Cranberries

Wednesday, March 30, 2011

Fresh Orange Cake with Cranberries

I am trying to limit myself making new recipes so I can get more posted of our old family favorites
that have been on our table through the years.
This moist and flavorful cake is from the Cake Mix Doctor Cookbook.
A friend loaned me her book a long time ago and I found several cakes that I really like
but haven't made for a while.

16 Servings
Vegetable oil spray for misting the pan and flour for dusting it
1 package (18.5 ounces) yellow cake mix with pudding
1 cup fresh orange juice (either from about 5 medium oranges or from a carton)
1/2 cup vegetable oil
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
1 cup confectioners sugar
3 tablespoons fresh orange juice
1 teaspoon fresh grated orange zest
  1. Place a rack in the center of the oven and preheat to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray and then dust with flour. Shake out excess flour. Set pan aside.
  2. Place the cake mix, orange juice, oil, sugar, vanilla, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for about 1 minute. Stop the machine; scrape down the sides of the bowl. Increase the mixer speed to medium and beat for 2 minutes more. The batter should look thick and well-blended. Pour the batter into the prepared pan and place it in the oven.
  3. Bake the cake until it is golden brown and just starts to pull away from the side of the pan - about 45-47 minutes. Remove the pan from the oven and place it on a wire rack to cool about 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool complete - at least 30 minutes.
  4. Meanwhile, prepare the glaze. Combine the confectioners' sugar, fresh orange juice, and orange zest in a small bowl and stir until smooth.
  5.  Pour the glaze over the top, letting it drizzle down the sides and into the center. Let the glaze set for a few minutes before slicing. 
Note: for Festive Cran-Orange Cake: add 1 cup chopped sweetened dried cranberries to batter.

(I will be serving this cake to a group of people tonight with varying tastes so instead of adding Craisins to all of the batter, I poured all of the batter into the Bundt pan and then stirred 1/2 cup Craisins into one side.  They would had been more evenly distributed if I added them to the batter before pouring into pan)


Maggie Ann said...

Your orange cake looks delicious and I think we will try your recipe. (thank you for sharing it) We just took a yellow cake out of the oven. Yesterday the restaurant we ate at had lemon cake that was SO good. They baked it in two layer pans and said they sprinkled lemon juice and powdered sugar between the layers. As I'm typing this I realized I baked a yellow cake, not a lemon! What a dunce I am sometimes.

Keri On said...

Oh, this looks delicious!

Tracy said...

Oh that looks very moist and creamy...I actually looked through all your recipes to find a good cookie recipe that packs well. I want to bake cookies for my son's teachers and put them in a cellaphane gift bag. Any ideas?

Janette@Janette's Sage said...

This looks great...I love, love pound cake and have a post ready to share on a blueberry pound cake..now I must print this off and put it in my blogging cookbook notebook.

Ann said...

oh my that does look delicious. I've seen craisins on the shelf in the stores but I've never tried them.

Life In a Little House said...

Oh my I don't know how you do it but every dessert looks better than the last....where o where do you find these fabulous recipes? this looks very yummy ~Love Heather

Carol @ There's Always Thyme to Cook said...

Your cake looks delicious, what a great sounding recipe and that picture is just amazing.

Patty@sewingseeds said...

Ooh, Yum. This one sounds like a keeper for sure. I think I'll give it a try this Sunday!

moreofhim said...

That cake sounds delicious and it would be wonderful to take it to share with my ladies at Bible study. Thank you for sharing the recipe!

God bless you - Julie

NanaDiana said...

Oh it looks wonderful. I can't believe that you don't weight 500 pounds with all the baking you do!;>) xxoo Diana

Sue said...

LDL, this looks so delicious!, and like I always say you post some of the best recipes.
Thank you for sharing.

Anonymous said...

to Ann who has never used craisins. Try making rice crispie treats following the box recipe and then stir in a cup of craisins and a cup of white chocolate chips. They treats taste and look wonderful!
Love the orange cake...got to try the recipe.

Susan said...

Oh, man, LDG. That sounds great. I'm going to have to copy that one. Thanks. Susan

Jennifurla said...

one of the prettiest cakes I have seen! How lovely.

Paula {Salad in a Jar} said...

This was one of my mother-in-law's favorites but I haven't had it in years and didn't have a recipe. Thanks for posting it. Like the way you put cranberries on one side. Great idea!


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