Cool Kitchen Gadget | Orange Cranberry Cake and Danish DOUGH Whisk

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

fresh cranberries

🥗Healthier: dried cranberries

💰Cheaper: frozen cranberries

Dried cranberries are often less expensive and available year-round.

Preheat oven to 350°F (175°C).

Grease a bundt pan and sprinkle sugar inside to create a layer.

Sprinkle about 1/4 cup of freeze-dried cranberries on the bottom of the pan for topping.

In a bowl, cream together 1/2 cup of butter and 1 cup of sugar until light and creamy using a Dutch whisk.

Add 3 large eggs one at a time, mixing well after each addition.

Add 20 drops of wild orange essential oil and mix well.

In another bowl, mix together 1.5 cups of flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.

Gradually add the dry ingredients to the wet ingredients, mixing slowly to incorporate.

Add the remaining 1.25 cups of freeze-dried cranberries to the batter and mix gently.

Pour the batter into the prepared bundt pan, spreading it evenly without disturbing the cranberries on the bottom.

Tap the pan to settle the batter, then bake for 50-55 minutes or until a toothpick comes out clean.

While the cake is baking, prepare the icing by mixing 1 cup of powdered sugar with 3 tablespoons of milk and 15-20 drops of orange essential oil until smooth.

Once the cake is done, let it sit for a few minutes before flipping it onto a cooling rack.

Drizzle the icing over the warm cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens