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Moist Cranberry Orange Poke Cake

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A quick and easy holiday dessert featuring a moist cake infused with fresh cranberries and bright orange glaze that seeps deep into the crumb for maximum flavor.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 2 teaspoons (8 g) baking powder
  • 1/2 teaspoon (3 g) salt
  • 1/2 cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) fresh orange juice
  • 1 tablespoon orange zest, finely grated
  • 1 teaspoon (5 ml) vanilla extract
  • 1 1/2 cups (150 g) fresh cranberries
  • 1/3 cup (65 g) granulated sugar
  • 1/4 cup (60 ml) water
  • 1 1/2 cups (180 g) powdered sugar, sifted
  • 1/4 cup (60 ml) fresh orange juice (for glaze)
  • 1 teaspoon orange zest (optional, for garnish)
  • 2 tablespoons (28 g) butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract, orange zest, and fresh orange juice.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
  6. In a small saucepan, combine cranberries, sugar, and water. Simmer over medium heat until cranberries burst and form a sauce, about 5-7 minutes. Let cool slightly.
  7. Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean.
  8. While cake is warm, poke holes about 1 inch apart all over the surface using a toothpick or skewer.
  9. In a bowl, whisk together powdered sugar, orange juice, and melted butter until smooth. Pour glaze evenly over the cake, filling the holes.
  10. Spoon warm cranberry sauce evenly over the glazed cake and sprinkle extra orange zest on top if desired.
  11. Let cake cool completely, then chill in the refrigerator for at least 1 hour before slicing and serving.

Notes

Use fresh orange juice and zest for best flavor. If glaze is too thick, add more orange juice; if too thin, add more powdered sugar. Poke holes while cake is warm for better glaze absorption. For dairy-free, substitute butter with coconut oil or plant-based spread. For gluten-free, use a gluten-free baking blend.

Nutrition

Keywords: cranberry poke cake, orange glaze cake, holiday dessert, moist cake, easy poke cake, cranberry orange dessert

Find it online: https://lenatable.com/moist-cranberry-orange-poke-cake-recipe-easy-homemade-holiday-dessert/