Pumpkin Cranberry Cake With Orange Drizzle
From the Blog Author
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup fresh or frozen cranberries
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh orange juice
- 1 teaspoon orange zest
Directions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time, then stir in pumpkin puree and vanilla extract.
Gradually fold the dry ingredients into the wet ingredients until just combined; gently fold in cranberries.
Pour batter into the prepared pan and smooth the top.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely.
For the orange drizzle: In a small bowl, whisk together powdered sugar, orange juice, and zest until smooth.
Drizzle the orange glaze over the cooled cake.
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Frequently Asked Questions
How long can I store this Pumpkin Cranberry Cake and keep it fresh?
This Pumpkin Cranberry Cake can be stored tightly wrapped at room temperature for up to 3 days. For longer freshness, especially with the orange drizzle, wrap it well and refrigerate for up to a week. Allow it to come to room temperature briefly before serving for the best texture.
Can I substitute the all-purpose flour in this recipe, and what is the best alternative?
While all-purpose flour is specified, you can often substitute it with a good quality 1:1 gluten-free baking blend to make this cake gluten-free. Ensure your blend contains xanthan gum for the best structural integrity, as the texture relies on the flour's binding agents.
What is the best way to ensure my Pumpkin Cranberry Cake bakes evenly at 350°F?
To ensure even baking in your 9-inch round or loaf pan at 350°F (175°C), avoid opening the oven door during the first 30 minutes of the 50-minute cook time. If the top starts browning too quickly, loosely tent it with aluminum foil for the remainder of the baking time until a toothpick inserted comes out clean.
