Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/4 cup milk
- 1/2 cup dried cranberries
- 1 cup powdered sugar
- 2 to 3 tablespoons freshly squeezed orange juice
- 1 teaspoon orange zest
Directions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In a large bowl, cream together butter and brown sugar until fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Mix in pumpkin puree until smooth. Alternately add the dry ingredients and milk, mixing gently until just combined. Fold in dried cranberries.
Pour batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake completely in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the icing, whisk together powdered sugar, orange juice, and zest until smooth.
Drizzle the icing over the cooled cake.
Frequently Asked Questions
How should I store this Pumpkin Cranberry Spice Cake to keep it fresh?
Once cooled completely, store the frosted cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigeration is acceptable, but allow the cake to sit out for about 30 minutes before serving for the best texture and flavor.
Can I substitute the butter in this recipe, and what would be the best alternative?
Yes, for a slightly lighter cake, you can substitute the 1/2 cup of unsalted butter with an equal amount of unsweetened applesauce or a neutral oil like canola oil. This will slightly alter the richness, but the spice and cranberry flavors will still shine through.
What is the best way to ensure the orange icing doesn't become too runny on this spice cake?
To prevent runny orange icing, gradually add the powdered sugar to your liquid ingredients (like orange juice or milk) until you reach a thick, spreadable consistency, rather than adding all the sugar at once. If it is too thin, mix in a little extra powdered sugar until it holds soft peaks.
