Cranberry Orange Cake: A Fresh and Zesty Holiday Treat

Serve this cake as a standalone dessert or with a dollop of whipped cream or vanilla ice cream for extra indulgence.
Leftovers can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. The cake also freezes well for up to 2 months. To freeze, wrap the cooled cake tightly in plastic wrap and foil before storing in a freezer bag.
Variants:

Cranberry Orange Muffins: Make this recipe in muffin form by dividing the batter into a greased muffin tin and baking at 350°F (175°C) for 18-20 minutes.
Vegan Cranberry Orange Cake: Replace the eggs with flax eggs and use a non-dairy butter and milk substitute.
Spiced Cranberry Orange Cake: Add 1/4 tsp of ground ginger or allspice to the dry ingredients for a deeper spiced flavor.
FAQ:

Q: Can I use frozen cranberries?
A: Yes, you can use frozen cranberries. Just be sure to thaw and drain them well before adding them to the batter to prevent excess moisture in the cake.

Q: Can I make this cake ahead of time?
A: Yes, this cake can be made a day ahead and stored at room temperature. The flavors may even improve as they meld together.

Q: Can I use a different type of fruit?
A: Yes, you can substitute cranberries with other fruits like blueberries, raspberries, or chopped apples for a different flavor profile.

Cranberry Orange Cake is the perfect dessert to celebrate the vibrant flavors of the season. With its moist texture, tangy cranberries, and bright citrus notes, this cake will surely be a hit at any gathering!