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Cranberry Orange Christmas Cake

Cranberry orange Christmas cake bakes in a 9x13-inch pan with fresh cranberries, orange zest, and a smooth citrus glaze. The tender, buttery cake has a bright cranberry-orange flavor and makes 12 servings.
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Prep Time 25 minutes
Cook Time 45 minutes
Cooling 1 hour
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 431
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 3 eggs large, at room temperature
  • 1 tbsp orange zest finely grated
  • 1 tsp vanilla extract
  • 1 cup sour cream at room temperature
  • 2 cups fresh cranberries rinsed, dried, and halved
For the orange glaze
  • 1 cup powdered sugar
  • 2 tbsp orange juice

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  4. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the orange zest and vanilla.
  7. Add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions and beginning and ending with the dry ingredients; mix just until combined.
  8. Fold in the cranberries.
  9. Spread the batter evenly in the prepared pan.
  10. Bake at 350°F for 38 to 45 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Cool the cake completely in the pan, about 1 hour.
Make the orange glaze
  1. Whisk the powdered sugar and orange juice in a small bowl until smooth.
  2. Drizzle the glaze over the cooled cake.
  3. Let the glaze set before serving.

Notes

For the best texture, bring the eggs and sour cream to room temperature before mixing. Store covered in the refrigerator for up to 5 days; freeze individual slices for up to 2 months. A 1:1 gluten-free baking flour can be used in place of all-purpose flour.