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Tuscan Sun Orange Cranberry Cake

This recipe came to be through much trial and error. Growing up, my family used farina flour in desserts, and I thought it would lend a nice texture to this cake. It's an old-world Italian-style cake, delicious but not too sweet. The orange-cranberry combination is perfect! —Ninette Holbrook, Orlando, Florida
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1/3 cup sugar
  • 1/3 cup canola oil
  • 2 large eggs, room temperature
  • 1 tablespoon grated orange zest
  • 1 tablespoon orange juice
  • 1/3 cup all-purpose flour
  • 1/3 cup cream of wheat or farina flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/3 cup dried cranberries, chopped
  • 1/4 cup sliced almonds
  • ORANGE GLAZE:
  • 3/4 cup confectioners' sugar
  • 1 tablespoon orange juice
  • 2 teaspoons 2% milk
  • Grated orange zest, optional

Directions

  • Preheat oven to 350°. Grease an 8-in. round baking pan.
  • In a large bowl, beat sugar, oil, eggs, orange zest and juice until well blended. In another bowl, whisk flour, cream of wheat, salt and baking powder; gradually beat into oil mixture. Stir in cranberries.
  • Transfer to prepared pan; sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 20-25 minutes.
  • Combine glaze ingredients; pour over warm cake. Cool 10 minutes before serving. If desired, sprinkle with orange zest.
Nutrition Facts
1 slice: 263 calories, 12g fat (1g saturated fat), 47mg cholesterol, 182mg sodium, 36g carbohydrate (25g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • Mary Anne
    Apr 23, 2020

    This is a wonderful citrus-y treat. Would call this a scone, more than a cake. It only uses 1/4 teaspoon baking powder and total flours = only 2/3 Cup. Be sure you use an 8” (no larger) pan, as the batter is a very small amount once dry ingredients are mixed with wet ingredients. Glaze only needs 1 Tbspn of the orange juice. Added milk made it very soupy. I cooled completely before drizzling on top. If scone is still warm, this melts glaze more, making it very thin. Optional - (1) drop of orange essential oil in glaze made this very citrusy