Provided by Karen DeMasco
Categories Cake Food Processor Dessert Christmas Thanksgiving Cranberry Fall Winter Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 26
Steps:
- For cake:
- Preheat oven to 350°F. Coat bottom and sides of cake pan with nonstick spray. Line bottom with parchment paper; coat paper with spray. Whisk flour and next 5 ingredients in a medium bowl and set aside. Pulse cranberries in a food processor until finely chopped but not puréed; set aside.
- Stir sugar, brown sugar, and oil in another medium bowl to blend. Add eggs one at a time, stirring to blend between additions. Whisk in sour cream, orange zest, lemon zest, and vanilla.
- Whisk in dry ingredients in 3 additions, alternating with cider in 2 additions and whisking to blend. Fold in chopped cranberries. Scrape batter into prepared pan; smooth top.
- Bake, rotating pan halfway through, until a tester inserted into center of cake comes out almost clean,1 hour-1 hour 10 minutes. Transfer pan to a wire rack; let cake cool in pan for 15 minutes. Run a thin knife around inside of pan to release cake; turn out cake onto rack. Peel off parchment paper, then flip cake and let cool for 20 minutes.
- For lemon glaze:
- Whisk powdered sugar, lemon zest, lemon juice, and salt in a small bowl. Spread glaze over warm cake, allowing it to drip down sides. Let stand until glaze becomes crackly, about 1 hour. Serve at room temperature. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
- Serve cake with Citrus-Cranberry Compote , if desired.
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Adan Arshad
[email protected]This cake is a must-try! It's so delicious and festive.
Md Lais
[email protected]I've made this cake several times and it's always a hit. It's the perfect cake for any occasion.
Aqeel AJ
[email protected]This cake is a great make-ahead dessert. I made it the day before my party and it was still moist and delicious the next day.
Khuku Biswas
[email protected]I'm not a huge fan of cranberries, but I really liked this cake. The spices really balance out the tartness of the cranberries.
Ali Jatt
[email protected]This cake is a keeper! It's so easy to make and it always turns out perfect.
Hrabi DHIEA
[email protected]I made this cake for my holiday party and it was a huge success! Everyone loved it.
Raman Saman2009
[email protected]This cake is amazing! It's the perfect combination of sweet and tart, and the cranberries give it a beautiful pop of color. I will definitely be making this again.
MD Dulal Hossain
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I would reduce the amount of sugar next time I make it.
Nancy Macco
[email protected]I love this cake! It's so moist and flavorful, and the cranberries add a nice tartness. I've made it several times and it's always a hit.
Raheem jhan
[email protected]This cranberry spice cake is a delightful treat! The flavors of the cranberries and spices blend perfectly together, and the cake is moist and fluffy. I would definitely recommend this recipe to anyone looking for a delicious and festive holiday cake