Moist, flavorful, and bursting with citrus and cranberries, this olive oil cake is a delightful dessert perfect for breakfast, brunch, or any festive occasion.
Ingredients
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
3 cups granulated sugar
1 1/2 cups + 1 Tbsp Orange Extra-Virgin Olive Oil
1/2 cup dried cranberries
1 cup confectioners’ sugar (for glaze)
Instructions
Preheat oven to 350°F. Coat a 12-cup Bundt or tube pan with 1 Tbsp orange olive oil.
Grate zest of 2 oranges and squeeze 4 oranges to get 1 1/2 cups + 1 Tbsp juice. Set aside.
Whisk together flour, baking powder, and salt in a large bowl; set aside.
In a stand mixer, beat eggs on medium-high until combined, about 1 minute. Slowly add sugar and beat until thick and pale yellow, about 3 minutes.
On low speed, alternate adding flour mixture and olive oil, starting and ending with flour, mixing until a few wisps of flour remain.
Pour in orange juice, zest, and dried cranberries; mix briefly to combine.
Pour batter into prepared pan and bake until a tester comes out with a few moist crumbs, about 1 1/4 hours. Cover with foil if browning too quickly.
Cool in pan 15 minutes, then turn out onto a rack. Mix 1 Tbsp reserved orange juice with confectioners’ sugar to form glaze and pour over warm cake. Serve at room temperature.
