Cranberry Orange Olive Oil Cake

1 1/2 cup plus 1 Tbsp fresh squeezed orange juice (about 4-5 large navel oranges)

1 Tbsp finely grated orange zest

3 1/2 cups plus 1 Tbsp all-purpose flour

1 1/2 tsp baking powder

1 3/4 tsp kosher salt

5 large eggs

3 cups granulated sugar

1 1/2 cup plus 1 Tbsp Blood Orange Extra Virgin Olive Oil

1/2 cup dried cranberries

1 cup confectioners sugar


Position a single rack in the middle of the oven. Remove additional rack from oven. Preheat oven to 375 degrees.

Coat bundt pan with 1 Tbsp Blood Orange Extra Virgin Olive Oil, dust with 1 Tbsp flour and set aside.

Finely grate the zest of 2-3 oranges, then squeeze all oranges for juice. Reserve 1 Tbsp of orange juice for glaze.

Sift then whisk together flour, baking powder and salt in a large bowl and set aside.

In the bowl of a stand mixer with paddle attachment or large bowl with a hand mixer; beat eggs on medium high speed until well combined, about 1 minute. Slowly pour in granulated sugar and beat until thick and pale yellow, about 3 minutes. On low speed, alternate adding flour mixture and Blood Orange Olive Oil, starting and ending with flour. Pour in the orange juice, zest and dried cranberries and mix for a few seconds to bring the batter together.

Pour the batter into the prepared bunt pan and bake until a cake tester comes out with just a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as cake bakes, cover lightly with foil. Transfer to a wire rack to cool for 15 minutes, then turn cake out onto rack over a sheet pan to continue cooling. 

Mix together 1 Tbsp reserved orange juice and confectioner sugar. Pour slowly and evenly over warm cake (sheet pan will catch any drippings). Serve at room temperature.

Makes 8-10 servings

Back to blog