Ingredients:

  • 1 cup unsalted butter, room temperature
  • 1.5 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 tbsp orange zest
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup whole milk
  • 1.5 cups dried cranberries
  • 1 cup powdered sugar
  • 3 tbsp fresh orange juice
  • 0.5 tsp orange zest

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
  2. In a large bowl, cream the room-temperature butter and sugar together until the mixture is pale and fluffy.
  3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla and orange zest.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour. Mix on low speed just until combined.
  6. In a small bowl, toss the dried cranberries with 1 tablespoon of the measured flour, then gently fold the berries into the batter using a spatula.
  7. Pour the batter into the prepared pan, smooth the top, and bake for 60–65 minutes until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Whisk together the powdered sugar, orange juice, and additional orange zest until smooth. Drizzle the glaze over the cooled cake.