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Cranberry-Orange Cake with Lemon Glaze

I used cranberries for decorations in a wedding, then challenged myself to find a way to use up the surplus. This pretty, super moist cake with cranberries in the batter and sometimes, sugared ones on top, was the result! —S. Jade Klope, Paducah, Kentucky
  • Total Time
    Prep: 55 min. + cooling Bake: 45 min. + cooling
  • Makes
    12 servings


  • 3 tablespoons light corn syrup
  • 1 cup fresh or frozen cranberries
  • 1/3 cup sugar
  • CAKE:
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1-1/2 cups sugar
  • 1/2 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 3 eggs
  • 1/3 cup unsweetened applesauce
  • 1-3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2/3 cup orange juice
  • GLAZE:
  • 2/3 cup confectioners' sugar
  • 2 tablespoons butter, melted
  • 4 teaspoons lemon juice


  • If desired, for sugared cranberries, heat corn syrup in microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour.
  • Preheat oven to 350°. Place cranberries in a 15x10-in. baking pan; sprinkle with sugar. Bake until soft and bubbly, 35-45 minutes, stirring occasionally. Cool to room temperature.
  • Grease and flour a 10-in. fluted tube pan. In a bowl, beat butter and brown sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in applesauce. In another bowl, whisk flour, baking powder, cream of tartar and salt; add to creamed mixture alternately with orange juice, beating well after each addition. Stir in cooled cranberries.
  • Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 45-55 minutes. Cool in pan 15 minutes before inverting onto a serving plate.
  • Mix confectioners' sugar, butter and lemon juice until smooth. Brush over cake. Cool cake completely. If desired, serve with orange slices.

Test Kitchen tips
  • For sugared cranberries, mix 2 Tbsp. water and 1 Tbsp. egg substitute with 12 oz. fresh cranberries. Place on a baking pan and sprinkle with 1 cup sugar. Transfer to a wire rack; let stand at room temperature until dry, about 2 hours.
  • To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
  • Nutrition Facts
    1 slice: 413 calories, 11g fat (7g saturated fat), 72mg cholesterol, 265mg sodium, 77g carbohydrate (60g sugars, 2g fiber), 4g protein.

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