Mary Berry Cranberry And Orange Cake Recipe

This Mary Berry Cranberry And Orange Cake Recipe is a moist and festive recipe, which features fresh cranberries and orange zest. It’s the perfect holiday centerpiece, ready in about 2 hours and 30 minutes (including cooling time).

Mary Berry Cranberry And Orange Cake Recipe Ingredients

Cake

• 3 cups (375g) all-purpose flour (spooned & leveled)
• 2 and 1/2 teaspoons baking powder
• 1 and 1/4 teaspoons salt
• 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 Tablespoons fresh orange zest
• 5 large eggs, at room temperature
• 1/2 cup (120g) full-fat sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) milk, at room temperature
• 1/4 cup (60ml) fresh orange juice
• 1 and 3/4 cups (220g) fresh or frozen cranberries (do not thaw if frozen)

Filling

• 2/3 cup (135g) packed light or dark brown sugar
• 2 teaspoons ground cinnamon

Orange Glaze

• 1 and 1/2 cups (180g) confectioners’ sugar
• 3–4 Tablespoons (45-60ml) fresh orange juice

How To Make Mary Berry Cranberry And Orange Cake Recipe

1. Preheat and Prep: Preheat the oven to 350°F (177°C). Grease a 10-inch Bundt pan thoroughly. This step is critical; ensure every nook and cranny is coated to prevent the cake from sticking.
2. Whisk Dry Ingredients: In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
3. Cream the Butter and Sugars: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter, brown sugar, granulated sugar, and orange zest together until creamed and fluffy, about 3 minutes.
4. Add Wet Ingredients: Add the eggs, sour cream, and vanilla extract. Beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. The mixture will look curdled; that’s okay—it will come together when you add the dry ingredients.
5. Combine Batter: Pour the dry ingredients into the wet ingredients. Add the milk and fresh orange juice. Beat on medium speed until the batter is completely combined. It should be thick yet silky. Fold or beat in the cranberries gently.
6. Make the Filling: In a small bowl, mix the 2/3 cup brown sugar and cinnamon together.
7. Layer the Cake: Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the cinnamon-sugar filling evenly on top, doing your best to avoid sprinkling near the edges. Keep the cinnamon sugar in the center so it doesn’t bake onto the pan, which makes inverting difficult. Cover evenly with the remaining cake batter.
8. Bake: Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple of lightly moist crumbs. This is a large, heavy cake, so don’t be alarmed if it takes a little longer in your oven.
9. Cool and Invert: Remove from the oven and allow to cool for exactly 1 hour inside the pan. Then, invert the slightly cooled Bundt cake onto a wire rack or serving dish. Allow to cool completely.
10. Glaze: Whisk confectioners’ sugar and 3 tablespoons of orange juice together. Add 1 extra tablespoon of juice to thin out as needed. Drizzle icing over the cooled cake before slicing.

Recipe Tips

• Room Temperature Ingredients: It is vital that your butter, eggs, sour cream, and milk are at room temperature. This ensures they emulsify properly into the batter, creating a uniform texture and preventing the “curdled” look from affecting the rise.
• Greasing the Bundt: Bundt pans are notorious for sticking. Use a baking spray containing flour, or grease generously with butter and dust with flour, tapping out the excess. Pay special attention to the center tube.
• The Cinnamon Swirl: When adding the cinnamon sugar layer, ensure it does not touch the sides of the pan. Sugar melts and caramelizes against the metal, acting like superglue that will tear the cake when you try to flip it.
• Fresh vs. Frozen Cranberries: You can use either without thawing. If using frozen, they may lower the batter temperature slightly, potentially adding a few minutes to the baking time.
• Cooling Time: Do not try to invert the cake too soon. A hot cake is fragile and will break. Waiting the full hour allows the structure to set firm enough to release from the intricate pan design.

What To Serve With Mary Berry Cranberry And Orange Cake Recipe

This dense, fruity cake is perfect for holiday brunches or dessert.

• Hot Coffee or Tea: The citrus notes pair beautifully with Earl Grey.
• Whipped Cream: A dollop of unsweetened cream balances the sweet glaze.
• Sugared Cranberries: For a sparkly, festive garnish.
• Vanilla Ice Cream: Serve a warm slice with a cold scoop.

How To Store Mary Berry Cranberry And Orange Cake Recipe

• Room Temperature: Cover leftover cake tightly and store at room temperature for up to 2 days. The sugar in the recipe keeps it moist.
• Refrigerate: For longer storage, keep it in the refrigerator for up to 1 week. Bring to room temperature before serving for the best texture.
• Freeze: You can freeze the baked (unglazed) cake for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator and glaze before serving.

Mary Berry Cranberry And Orange Cake Recipe Nutrition Facts

• Calories: 480
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 95mg
• Sodium: 320mg
• Total Carbohydrates: 68g
• Dietary Fiber: 2g
• Sugar: 45g
• Protein: 5g

Nutrition information is estimated per slice (based on 12 servings).

FAQs

Try More Recipes:

• Mary Berry Marmalade Loaf Cake​ Recipe
• Mary Berry Lemon And Coconut Cake​ Recipe
• Mary Berry Lime And Coconut Cake​ Recipe