I’ve made this beautiful cake twice and was very pleased both times. The second time I wanted the cake to be larger so I used 1.5 times the ingredients. It’s hard doing half an egg so I used 5 med eggs. Cake was lighter, texture great and it totally filled my bundt pan. I cooked it an additional 5-10 min for a total of 65 min. Delicious and I used frosted mint and frosted cranberries for additional presentation. Loved it!
So, the cake is really delicious. The orange flavor comes through and the cake is rich yet very bright and fresh.
The only thing to be careful of, is that when you put the cake on the rack when it is that warm, it will settle down on to the wires of the rack a little bit. I just slid a spatula under the cake to free it from the rack when it was time to move it to the plate and that solved that problem
This cranberry orange cake is almost like a pound cake and gets better as it sets. Bake it in a bundt or loaf pan.
Get the recipe here >> Cranberry Orange Cake @ thatsmyhome.com