Golden Cranberry Orange Christmas Cake

Name: Golden Cranberry Orange Christmas Cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 10 servings
Cuisine: International
Ingredients: 225 g unsalted butter, softened; 200 g granulated sugar; 3 large eggs, at room temperature; 2 teaspoons finely grated orange zest; 2 tablespoons fresh orange juice; 250 g all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 120 g sour cream, at room temperature; 200 g fresh or frozen cranberries; 1 tablespoon all-purpose flour, for the cranberries; 150 g cream cheese, softened; 60 g unsalted butter, softened, for the icing; 180 g powdered sugar, sifted; 1/2 teaspoon vanilla extract; A small handful of fresh cranberries, for decorating; 2 small fresh rosemary sprigs, for decorating; 1 teaspoon powdered sugar, for a snowy finish

🍰 Dessert 🎄 Christmas

A tender orange-scented cake studded with tart cranberries, finished with snowy cream cheese icing and a festive cranberry-and-rosemary wreath.

25 min prep50 min cookMedium10 servings

Ingredients

225 g unsalted butter, softened→

200 g granulated sugar→

3 large eggs, at room temperature→

2 teaspoons finely grated orange zest→

2 tablespoons fresh orange juice→make it yourself

250 g all-purpose flour→

2 teaspoons baking powder→

1/2 teaspoon salt→

120 g sour cream, at room temperature→make it yourself

200 g fresh or frozen cranberries→

1 tablespoon all-purpose flour, for the cranberries→

150 g cream cheese, softened→make it yourself

60 g unsalted butter, softened, for the icing→

180 g powdered sugar, sifted→make it yourself

1/2 teaspoon vanilla extract→make it yourself

A small handful of fresh cranberries, for decorating→

2 small fresh rosemary sprigs, for decorating→

1 teaspoon powdered sugar, for a snowy finish→make it yourself

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Method

Preheat the oven to 175°C (350°F).

Grease a 23 cm (9-inch) round cake pan.

Line the bottom of the pan with parchment paper.

Whisk the flour, baking powder, and salt in a medium bowl.

Toss the cranberries with 1 tablespoon flour in a small bowl.

Beat the softened butter and granulated sugar until pale and fluffy.

Beat in the eggs one at a time.

Mix in the orange zest and orange juice.

Add half of the flour mixture to the butter mixture.

Mix until just combined.

Mix in the sour cream.

Add the remaining flour mixture.

Mix until just combined.

Fold in the cranberries.

Scrape the batter into the prepared pan.

Smooth the top of the batter.

Bake the cake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.

Cool the cake in the pan for 15 minutes.

Turn the cake out onto a wire rack.

Cool the cake completely.

Beat the cream cheese and 60 g softened butter until smooth.

Beat in the sifted powdered sugar and vanilla extract.

Spread the icing over the cooled cake.

Arrange fresh cranberries and rosemary sprigs on top like a wreath.

Dust the cake lightly with powdered sugar just before serving.

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