A lightly orangey cake with a nice texture and a good topping. Actually, I made a batch of sugar cookies just to have something to put more of the cranberry icing on later! It’s good stuff!

Ingredients:

Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon table salt
• 3 large eggs
• 3/4 cup extra-virgin olive oil
• 1 1/4 cups whole milk
• zest of 1 orange
• 1/3 cup orange juice
• 1 1/2 teaspoons vanilla

Icing:

• 1/2 cup cranberries, fresh or frozen
• 3 tablespoons orange juice
• 1/2 teaspoon vanilla
• 1/8 teaspoon table salt
• 1 cup to 1 1/2 cups powdered sugar, sifted if lumpy

Preheat the oven to 350 degrees with a rack in the center. Line an 8″ square pan with parchment, greasing if the parchment doesn’t fully cover the pan.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt, then set aside.

In a large bowl, whisk together the eggs and olive oil until the mixture is a creamy yellow.

Whisk in the milk, zest, juice, and vanilla.

Gradually add the dry mixture to the wet, whisking the whole time, until evenly mixed.

Pour into the lined pan and bake for 45-50 minutes, until the top springs back if gently pressed.

Place the baked cake on a wire rack to cool for 30 minutes, then turn out onto the rack, remove the parchment paper, and allow to cool completely.

When the cake has cooled, combine the berries and juice for the icing in a small saucepan.

Cook over medium heat until the berries begin to burst, stirring frequently and pressing on them, until the mixture thickens a bit, 4-5 minutes.

Place a sieve into a medium bowl and pour the orange cranberry mixture into it. Use a rubber spatula to press as much liquid from the berries through as you can.

Add the vanilla, salt, and 1 cup of the powdered sugar to the liquid, whisking until smooth, and adding up to the 1/2 cup extra if needed to thicken.

Pour over the cake and let set for at least 15 minutes before slicing and serving.

Cranberry Orange Olive Oil Cake

From King Arthur Baking Company.

Cake:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon table salt
• 3 large eggs
• 3/4 cup extra-virgin olive oil
• 1 1/4 cups whole milk
• zest of 1 orange
• 1/3 cup orange juice
• 1 1/2 teaspoons vanilla

Icing:

• 1/2 cup cranberries, fresh or frozen
• 3 tablespoons orange juice
• 1/2 teaspoon vanilla
• 1/8 teaspoon table salt
• 1 cup to 1 1/2 cups powdered sugar, sifted if lumpy

Preheat the oven to 350 degrees with a rack in the center. Line an 8″ square pan with parchment, greasing if the parchment doesn’t fully cover the pan.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt, then set aside. In a large bowl, whisk together the eggs and olive oil until the mixture is a creamy yellow. Whisk in the milk, zest, juice, and vanilla. Gradually add the dry mixture to the wet, whisking the whole time, until evenly mixed. Pour into the lined pan and bake for 45-50 minutes, until the top springs back if gently pressed.

Place the baked cake on a wire rack to cool for 30 minutes, then turn out onto the rack, remove the parchment paper, and allow to cool completely.

When the cake has cooled, combine the berries and juice for the icing in a small saucepan. Cook over medium heat until the berries begin to burst, stirring frequently and pressing on them, until the mixture thickens a bit, 4-5 minutes. Place a sieve into a medium bowl and pour the orange cranberry mixture into it. Use a rubber spatula to press as much liquid from the berries through as you can.

Add the vanilla, salt, and 1 cup of the powdered sugar to the liquid, whisking until smooth, and adding up to the 1/2 cup extra if needed to thicken. Pour over the cake and let set for at least 15 minutes before slicing and serving.