Cranberry Orange Olive Oil Cake


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

1 Tbsp finely grated orange zest

3 1/2 cups all purpose flour

1 1/2 tsp baking powder

1 3/4 tsp kosher salt

5 large eggs and 3 cups granulated sugar

1 1/2 cups + 1 Tbsp Delizia Blood Orange Extra Virgin Olive Oil

1/2 cup dried cranberries and 1 cup confectioners sugar


Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F.  Coat a 12 cup bundt or tube pan with 1 Tbsp blood orange oil and set aside.

Finely grate the zest of 2 oranges, then squeeze 4 of them.  You should have 1 1/2 cups and 1 reserved tbsp of orange juice of juice, if not, squeeze the 5th orange.  Set aside.

Whisk together the flour, baking powder, and salt in a large bowl and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, or with a hand held mixer in a large bowl, beat the eggs on medium-high speed until well combined about 1 minute.  Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes.  On low speed, alternate adding the flour mixture and blood orange olive oil, starting and ending with the flour, and beat until just a few wisps of flour remain.  Pour in the orange juice, zest, and dried cranberries and whirl for a few seconds to bring the batter together.

Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours.  If the top is browning too much as the cake bakes, cover lightly with foil.  Transfer to a wire rack and cool for 15 minutes and then turn the cake out onto a rack over a sheet pan.  Mix together 1 tbsp reserved orange juice with confectioners sugar to form a glaze.  Pour slowly and evenly over the warm cake.  Serve at room temperature.

Makes 8-10 servings

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