Cranberry Cake with Orange Glaze

Cranberry cake with orange glaze is a light and delicious dessert option for the holiday season. Not too heavy, and not too sweet with the lovely festive flavor of cranberries!

3 eggs
1 1/8 c (250g) sugar
1 3/4 c (275g) all purpose flour
2 1/2 tsp baking powder
1/3 c (100g) butter, softened
1/3 c (100g) plain Greek yogurt
2 1/2 to 3 cups (300g) fresh not frozen cranberries - reserve come cranberries for the decoration
2 tsp vanilla extract

Glaze

Juice of half an organic orange (about 2 oz)
3 Tbsp sugar

• Preheat oven to 350F (175C) and grease and flour an 8" springform pan.
• Toss the cranberries in a little flour and set aside.
• Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
• Sift the flour with the baking powder 
• Add to the mixture in the bowl a little at a time along with the softened butter. 
• Continue to mix until completely blended, then stir in the yogurt.
• Add the cranberries and vanilla and stir until evenly combined
• Put the batter into the prepared tin.
• Bake for 50-60 minutes depending on your oven
• Test with a cake tester or skewer to make sure the cranberry cake is done before removing from the oven. 
• Allow to cool for about 15 minutes, then remove the side of the springform pan.
• While the cake is cooling (before taking it out of the pan) put the sugar and orange juice for the glaze into a small pot. 
• Bring to a boil then simmer for about 6 or 7 minutes or until starts to become a sticky glaze.
• If you want to decorate the top with a few glazed and sugared cranberries, it’s easy! 
• Before putting the glaze on the cake, drop a few berries into the pot to cover with glaze, and remove immediately. 
• Place the cranberries on a silicone sheet or flat plate to set.
• If you want sugared cranberries, simply roll them in sugar after dipping in the glaze
• Pour and brush the glaze over the top of the cake while it is still warm. 
• Place a plate under the cooling rack to catch any drips
• When cool, place on a cake stand or serving plate and decorate with glazed and sugared cranberries with 3 orange leaves.

Recipe: Christina's Cucina