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    Home » Blog » Semi-Homemade Cranberry Orange Christmas Cake

    Semi-Homemade Cranberry Orange Christmas Cake

    December 17, 2019 by Jenny Deremer

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    The combination of sweet oranges and tart cranberries makes my kitchen smell like a giant orange pomander.

     

    This Semi-Homemade Cranberry Orange Christmas Cake is deliciously moist, bursting with holiday flavors, and the perfect seasonal sour cream cake. The combination of sweet oranges and tart cranberries makes my kitchen smell like a giant orange pomander. It's a breeze to make because it all starts with a box of yellow cake mix. That's right ladies and gentlemen, around the holidays, I am lucky just to get everything done in time for guests and giving, let alone do it all from scratch. So, my secret is out. I buy box cake mix, too, and this is what I do with it.

    If you are pressed for time and could benefit from a time-saving and show-stopping dessert, take a moment to rest here on the pages of Not Entirely Average, and read to the recipe. I am thrilled to be sharing this go to cake recipe that never fails to impress. Consider this my Christmas gift to YOU! Semi-Homemade Cranberry Orange Christmas Cake is one the best holiday cakes you’ll ever bake!

     

    large plate on a pedestal

     

    Semi Homemade Cranberry Orange Christmas Cake is one the best tasting holiday cakes you’ll ever bake. 

     

    I can nearly guarantee that every ingredient in this recipe for Semi Homemade Cranberry Orange Christmas Cake is already in your pantry. Well, all except for the cranberries maybe. Cranberries are not something I tend to keep on hand, fresh or frozen. But before you head out to buy them, keep in mind that this recipe works well with any kind of berry really. It's a show-stopper with cranberries around the holidays. And I'd be remiss if I neglected to give a nod to my new Nordic Ware cast Bundt pan. The heavyweight cast aluminum yields a picture-perfect and thorough bake every time. When this one arrived a few months back, I knew it was time to toss my thin metaled classic bundt I set up home with so many years ago. Heavy cast aluminum is a game-changer. Or is it a bake-changer? Hmmm...

     

    A cake with fruit on a plate, with Cranberry

     

    When this cast bundt pan arrived a few months back, I knew it was time to toss my thin metaled classic bundt I set up home with so many years ago.

     

    In terms of flavor, this is like a moist, slice-able Sweet Tart candy. The tartness of the cranberries is perfectly offset by the orange zest both in and on the cake. The use of three extra large eggs is necessary for both fat and stability. Once mixed, you will find the batter VERY loose. Don't fret. This bakes up with the moderate density you'd expect from a sour cream cake, uniquely spongy in appearance, and with a beautifully textured interior. The sugared cranberries stud the flute and give a delightful pop of sour!

     

    A plate of food on a table, with Cake and Berry

     

    Semi Homemade Cranberry Orange Christmas Cake bakes up with the moderate density you'd expect from a sour cream cake, and with a beautifully textured interior.

     

    To really amp up the orange flavor here, I add a combination of orange extract and orange zest.  If you cannot find orange extract, use the zest of two oranges, divided. Buy fresh cranberries. Ocean Spray cranberries are crisp and bright and I prefer them for any recipe I make with cranberries. Add the cranberries whole.  They are crazy delicious and look entirely gorgeous freckled throughout the cake. A quick note about your berries not sinking to the bottom during the bake - I begin with berries in the Bundt pan BEFORE I add my berry-studded batter. And my berry-studded batter is studded with berries that have been tossed in flour. Here we go with the science again, but trust me when I tell you that doing this will save the look of your plated slice. We are going for equitable distribution of berries here.

     

    A bowl of fruit on a plate, with Cranberry and Christmas cake

     

    Whole cranberries are crazy delicious and look entirely gorgeous freckled throughout the cake.

     

    I use this recipe whenever I am pressed for time and I need to whip up a quick cake for decorating.  I like the Duncan Hines Perfectly Moist in Butter Golden because it's a little more dense, has superior flavor, and is very moist.  When considering which brand of sour cream, I choose Breakstone's, every time and always. It's THICK. Needn't say any more. With the addition of a few fresh ingredients, Semi Homemade Cranberry Orange Christmas Cake tastes almost 100% homemade.

     

    Cake and Orange

     

     

    Ingredients for Semi Homemade Cranberry Orange Christmas Cake

     

    1 box yellow cake mix

    1 cup all-purpose flour

    1/2 teaspoon salt

    3 extra large eggs

    1 1/3 cups water

    2 tablespoons vegetable oil

    1 cup sour cream

    2 teaspoons vanilla extract

    zest of one orange

    12 ounces fresh cranberries, divided (plus 1 tablespoon flour)

    1 tablespoon melted butter

     

    The Method

    Preheat oven to 325°F.

    Baking The Cake

    Grease a 10 to 12" bundt pan with the tablespoon of melted butter. Flour lightly and tap pan on counter upside down to remove almost all excess flour.

    Combine the cake mix and the flour and salt and whisk together. Add wet ingredients and beat until just combined.

    Toss half of the cranberries with a tablespoon of flour and gently fold them into the batter.

    Bake for 50 minutes or until a toothpick inserted comes out clean. Note that different bundt pans will yield different bake times, so test in several areas for doneness.

    Remove from the oven, and cool in pan on wire rack for 10 minutes, then turn cake out onto wire rack to cool completely.

     

    A close up of food, with Cake and Berry

    All images and text ©Jenny DeRemer for Not Entirely Average, LLC

     

    Sugaring The Cranberries

    1 cup sugar, divided

    1/2 cup water

    remaining fresh cranberries

    Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2 minutes. Stir in cranberries and remove from heat quickly.

    Using a slotted spoon to remove from the sugarwater, toss the cranberries in the remaining sugar until well coated. Allow about 10-ish minutes to harden.

     

    Cake and Cranberry

     

     

    Stirring Together A Snowy Glaze

    1 cup confectioners sugar, sifted

    3 to 4 tablespoons heavy cream or milk

    1 teaspoon orange extract, or can substitute with zest of 1 orange

    In a bowl mix confectioners sugar, heavy cream, and orange extract until smooth. I prefer my glaze thick, so I begin with ONLY 3 tablespoons of heavy cream, stir, and add only if my glaze is not able to easily be drizzled. I use a tiny whisk for this step to ensure I break up any lumps.

    Drizzle over top of cake, allowing the snowy glaze to run down on the sides. Top cake with sugared cranberries, and add a few fresh greens to accentuate a festive feel.

    ESSENTIAL TOOLS FOR THE CHEF IN ALL OF US (CLICK OR TAP IMAGES FOR PRICING)

    bundt cake mold

    A close up of a bottle of orange extract

    A close up of a 4 whisks

    electric beaters

    A set of coper measurers

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    Reader Interactions

    Comments

    1. AnneMarie

      December 17, 2019 at 3:35 pm

      looks yummy Jenny and plan on trying it. Wondering if it's possible to substitute plain Greek Yogurt for the sour cream? Have you ever tried that? Oh, one more question, while the bundt pan you mentioned looks beautiful I'm assuming my regular bundt pan will work too. Don't bake enough to warrant the expense and recently purchased a new bundt pan just to have on hand. Thanks for responding and Merry Christmas!

      Reply
      • Jenny Deremer

        December 17, 2019 at 4:57 pm

        AnneMarie, so happy for your kind message, and great questions! Somebody else just asked me about using yogurt. I have never tried it with this recipe, however, since the addition of a fat is meant to add moisture to the batter throughout the bake, I feel confident it would come out just as fantastic. I would make sure it was at least partial, but more toward full fat yogurt. In terms of the bundt pan, I have been baking this recipe for about eight or so years now, and using my old bundt pan the entire time. I only recently splurged on this new one, and LOVED how it turned out visually, and baked all the way through. My old traditional anniversary bundt was thin metal, and although it got the job done, if I was not careful, it could dry my cake out before it was baked completely on the inside. So I learned to adjust my oven temperature for that bundt pan. Sounds silly, but I think you probably know what I mean. Please, please if you make this with the yogurt and in your current pan, let me know how it turns out. If you are able to muster a photo or two, I would LOVE to see them. I am so excited you may try this!!

        Reply
    2. Dee | Grammy's Grid

      November 18, 2020 at 10:25 am

      Looks yummy! Thanks so much for linking up with me at #AThemedLinkup 34 for All Things Christmas.

      Reply
    3. Barbara

      December 24, 2020 at 7:03 pm

      I am ready to make this pretty cake. I do not find any "print" option..? I am going to try adding Grand Marniea. Thanks

      Reply
      • Jenny Deremer

        December 24, 2020 at 7:23 pm

        Barbara, I am so pleased you will make this cake - IT'S DELICIOUS! I apologize to you, as this is one of my first recipes, there is no print option as yet. I update old recipes as I can, and this one just hasn't made it to the top of my list yet. Let me know how it works with the Grand Mariner! Would love to smell your kitchen in about 40 minutes...

        Reply

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    I am a Charleston, South Carolina-based culinary novice, ardent authority on all things travel, designer by trade, and creator of Not Entirely Average. I hale from Basking Ridge, New Jersey, and by way of this blog, aspire to combine all that with which I grew up, as well as the new places and fantastic culture I’m discovering here as a transplant in the great American South. I have a weakness for farmers markets, delight in adventures way off the beaten path, enjoy documenting my many moods through photography, and have been known to conquer the occasional yard sale with gusto!

    --Jenny

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