Cranberry-Orange Olive Oil Cake

Cooking Time: 1 Hr 15 Min    Servings: 6

Products needed:

Orange Fused Olive Oil


  • 1 1/2 cups + 1 tablespoon fresh squeezed orange juice (about 4-5 large navel oranges)

  • 1 tablespoon finely grated orange zest

  • 3 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1 3/4 teaspoons kosher salt

  • 5 large eggs

  • 3 cups granulated sugar

  • 1 1/2 cups + 1 tablespoon Olive Scene Orange Infused Olive Oil

  • 1/2 cup dried cranberries

  • 1 cup confectioners sugar


  1. Position a rack in the middle of the oven, remove any racks above, and preheat to 350°F.

  2. Coat a 12 c bundt or tube pan, or 2 loaf pans with 1 tablespoon Orange Fused Olive Oil and set aside.

  3. Finely grate the zest of 2 oranges, then squeeze 4 of them. You should have 1 1/2 cups and 1 reserved tablespoon of juice; if not, squeeze the 5th orange. Set aside.

  4. Whisk together the flour, baking powder, and salt in a large bowl and set aside.

  5. In the bowl of a stand mixer fitted with a paddle attachment, or with a hand held mixer in a large bowl, beat the eggs on medium-high speed until well combined, about 1 minute.

  6. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes.

  7. On low speed, alternate adding the flour mixture and Olive Scene Orange Fused Olive Oil, starting and ending with the flour, and beat until just a few wisps of flour remain.

  8. Pour in the orange juice, zest and dried cranberries and whirl for a few seconds to bring the batter together.

  9. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 hour and 15 minutes.

  10. If the top is browning too much as the cake bakes, cover lightly with foil.

  11. Transfer to a wire rack and cool for 15 minutes and then turn the cake out on to a rack over a sheet pan.