Cranberry Orange Ricotta Cake is a moist, orange flavored cake that is baked using fresh cranberries, fresh squeezed orange juice and orange zest.The moistness of this cake comes from the ricotta cheese.
This cake is easy to make, no mixer required. It is delicious enough on its own that it doesn’t even require frosting. Fresh seasonal cranberries and oranges are a great flavor combination. Simply sprinkle some powdered sugar over the top and you are ready to serve it.
Ricotta cheese is a very easy thing to make yourself at home! You most likely have the ingredients in your pantry or fridge. Check out this Ricotta Cheese recipe if you want to try to make it yourself.
This recipe will make three 6 inch round cakes or one 10 inch round cake. Baking directions are given for both size pans.
If you like the cranberry orange combination check out Cranberry Orange French Toast Bake, Cranberry Orange Oatmeal, and Cranberry Orange Muffins.
Cranberry Orange Ricotta Cake
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Ingredients
- ½ cup butter
- 1 cup granulated sugar
- 1½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 1½ cups ricotta cheese
- ½ cup fresh squeezed orange juice
- 1 cup fresh cranberries, chopped fine
- 2 tablespoons orange zest
- Optional garnish:
- Powdered sugar for dusting
- Sugared cranberries
Instructions
Preheat your oven to 350 degrees. Grease and flour a 10 inch round cake pan or three 6 inch pans.
Melt the butter in a small saucepan and set it aside so it can cool slightly.
In a large bowl, combine the sugar, flour, baking powder and salt.
In a medium bowl, whisk together the eggs, ricotta and orange juice.
Gently stir the ricotta mixture into the dry ingredients.
Stir in the melted butter and combine well.
Gently stir in the cranberries and orange zest.
Pour the batter into your prepared cake pan.
FOR ONE TEN INCH PAN:
Bake for 45-50 minutes until a toothpick inserted into the top of the cake comes out clean.
Let the cake cool in the pan for 10 minutes. Remove to a wire rack and let it cool completely.
FOR 3 SIX INCH PANS:
If you are using 6 inch round pans, you will need to measure out 2 cups batter for each of the cakes. If you need to bake in batches, place the batter into the refrigerator until the first cakes have baked.
6 inch round pans will have a baking time of 35-40 minutes.
You can serve the cake as it is or lightly sift powdered sugar over the top and add a few fresh cranberries.
2 comments
Hi Sue, You made an Asian chicken noodle dish for one of the holiday luncheons that was delish.
How can I get the recipe?
Lynne
Hi Lynne
Happy New Year! I used to make Chinese Chicken Salad for the luncheons. It doesn’t have any noodles just lots of flavor. If you type it into the search bar on the site the recipe will come up.