Cranberry Cake

IMG_2194IMG_2195IMG_2197Yet another Fiesta Friday#45 this week, and I’m coming to the party with a Cranberry Cake, perfect for the season. I usually make this cake only with the orange zests and orange juice, but I added cranberries for the party! It’s always a joy to come to this party, thank you to our host Angie from The Novice Gardener.

Also, thank you to Michelle @Giraffes Can Bake and MB @Bourbon & Brown Sugar, for co-hosting this week’s Fiesta Friday!

Serves 12


  • 300g of plain flour/all purpose flour
  • 150g of soft butter
  • 150g of white sugar granulated
  • A pinch of salt
  • 11g of baking powder
  • 3 eggs
  • 100g of dry cranberry
  • Icing sugar (for the dust)

For the syrup:

  • 250ml of orange juice (5 oranges for me)
  • 20g of white sugar granulated


  1. Grease a savarin mould or a round pan of 23cm and set aside.
  2. Preheat the oven to 180C degrees.
  3. In a large bowl add the soft butter and the sugar.
  4. Whisk until the mixture becomes white and creamy.
  5. Add the eggs one by one and continue to mix energetically.
  6. Pour the flour with the baking powder and the salt.
  7. Continue to whisk.
  8. Finally add the cranberries and mix.
  9. Pour gently the mixture into the savarin mould and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  10. Meanwhile in a small pan boil the orange juice with the sugar.
  11. When you see the bubbles, remove from the heat and set aside.
  12. Remove the cake from the oven an pour slowly the syrup pan on the top of the cake.
  13. Allow to cool for 2 hours or overnight (this is what I did).
  14. Flip delicately the cake on a serving dish and dust with icing sugar and sprinkle with almond slices.

The cake is moist with the addition of orange juice and the cranberries give a delicious taste to this cake!

Bon Appétit.

58 thoughts on “Cranberry Cake

  1. Linda this is gorgeous. I have to make it, I don’t have a savarin pan do you think a tube pan or bundt pan will do I’ll calculate how what size 23 cm is we don’t use that here in the US, we should really the rest of the world does. Anyway, love the cake it’s festive and beautiful and delicious.

  2. Pingback: Fiesta Friday #45 | The Novice Gardener

    • Thank you so so much Nancy 🙂 You’re always nice to me. This cake is simple and you can add ginger confit instead of cranberries and more syrup if you want. A really yummy cake. Have a nice week ❤

    • Thank you, Judi 🙂 The recipe works with any size of pans the most important is a shallow one (for the syrup). It is a nice cake, my grandmother used confit fruits/candied fruits, really delicious!

  3. This cake looks delicious Linda, and it’s so simple to make too! I’m making it next weekend for sure, as this is one of my favourite types- the best with my morning tea :). Have a lovely week xx

  4. Your cakes are always so beautiful. I”ve been obsessing over cranberries lately. I also love that it has a syrup. This is my new thing..syrup cakes. Just lovely.

    • Thank you Amanda for your comment 🙂 We have so many beautiful dried fruit here. The dried cranberries come from Iran and they are amazing.
      The syrup gives a soft texture to the cake and if you like it more soft you can add more syrup.

  5. Very nice! The cakes looks very delectable. I also love the cake mold, with a big opening in the middle, and narrower ring. I’m impressed that the sugar dusting is so visible, as it is hard to maintain when the cake is poured with a syrup.

    • Thank you Fae 🙂 You’re right about the dusting I dust twice the cake, it’s much better. This is an easy cake and if you like it very very moist pour more syrup. My cuisine is not complicated Fae, only family’s recipes that I love to share 🙂

  6. un délicieux gâteau Linda moi je l’aime beaucoup je l’ai fait ce vendredi mais pas avec les canne berge a l’orange seulement avec un sirop 😉

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