Cranberry-Orange Olive Oil Cake

1 ½ cups + 1Tbs. Fresh squeezed orange juice (about 4-5 navel oranges)
1 Tbs. finely grated orange zest
3 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 ¾ teaspoon kosher salt
5 large eggs
3 cups granulated sugar
1 ½ + 1 Tbs. Blood Orange EVOO
½ cup dried cranberries
1 cup confectioners sugar

Put rack in center of oven and heat to 350 degrees. Coat bundt or tube pan with 1 tbs. Blood orange EVOO and set aside. Finely grate the zest of 2 oranges, then squeeze 4 of them. You should have 1 ½ cups and 1 reserved tablespoon of orange 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 a large bowl, beat the eggs on medium-high speed till well combined. (1 minute) Slowly pour in the granulated sugar and continue beating until thick and pale yellow. (3 minutes) On low speed, alternate adding the flour mixture and blood orange EVOO, 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 1 hour and 15 minutes. 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 tablespoon reserved orange juice with confectioners sugar to form a glaze. Pour slowly and evenly over the warm cake. Serve at room temperature.


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