Orange and cranberry drizzle cake: A zesty citrus symphony

How to bake an orange and cranberry cake

Make the cake

1. Preheat the Electrolux 700 series oven to 180°C using the Moist Bake mode.
2. Cream the softened butter and sugar until light and fluffy. Add in eggs and milk. Mix well.
3. Sift the flour, baking powder, and salt together. Fold the dry mixture into the wet ingredients.
4. Dust 20g cranberries with 1–2 tsp of flour and fold them into the batter, along with the grated orange zest.
5. Grease a loaf pan and pour in the batter. Top with extra cranberries for a pop of colour.
6. Place the loaf pan in the preheated oven and bake at 160°C on Moist Fan mode for 45–50 minutes, or until a skewer comes out clean.

Moist Fan : The moist fan uses less electricity, as it stops the front ventilation and uses the moisture inside the air to bake. This function is present right across our range in line with our ethos of sustainability and a better living.

Make the citrus syrup

1. While the cake bakes, combine the castor sugar with orange or lemon juice in a small saucepan and heat gently until the sugar completely dissolves. 
2. Remove the orange cranberry cake from the oven and place on a cooling rack. Brush or pour the warm syrup over the warm cake for an extra citrus kick.

Make the orange drizzle glaze

1. In a bowl, stir orange juice into icing sugar until smooth. Adjust thickness to your preference—add more icing sugar gradually if it's too runny or add more juice if it's too thick.
2. Once the syrup has set, pour or brush the orange drizzle glaze over the top.
3. Allow to set before slicing.

Serve and enjoy

This cranberry orange cake is best served slightly warm or at room temperature. Pair it with a cup of tea or coffee—or enjoy on its own as a refreshing citrus treat.

For more flavourful cake ideas, try our Scrumptious date and walnut cake: An eggless recipe.