Cranberry Blood Orange Olive Oil Cake


  • 1 1/2 cups + 1 Tbs.fresh squeezed orange juice (4-5 large oranges)
  • 1 Tbs. finely grated orange zest
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 3/4 teaspoons kosher salt
  • 4 large eggs
  • 3 cups granulated sugar
  • 1 cup + 1 Tbs. Bella Nonnas Blood Orange Olive Oil
  • 1/2 cup dried cranberries
  • 1 cup confectioners sugar
  • Bella Nonnas Cranberry-Pear Balsamic Vinegar for drizzle

Cooking Instructions:

  • Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C).
  • Coat a 12-cup Bundt pan with 1 tbs. Blood Orange Olive Oil and set aside.
  • Finely grate the zest of 2 oranges, then squeeze 4 of them.
  • You should have 1 1/2 cups and 1 reserved tablespoon of orange juice of juice; if not, squeeze the 5th orange. Set aside.


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


  • 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.
  • Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes.
  • On low speed, alternate adding the flour mixture and blood orange extra virgin olive oil, starting and ending with the flour, and beat until just a few wisps of flour remain.
  • Pour in the orange juice, zest and dried cranberries and whirl for a few seconds to bring the batter together.


  • 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 1/4 hours.
  • If the top is browning too much as the cake bakes, cover lightly with foil.
  • Transfer to a wire rack and cool for 15 minutes and then turn the cake out on to a rack over a sheet pan.
  • Mix together 1 tablespoon reserved orange juice with confectioners sugar to form a glaze.
  • Pour slowly and evenly over the warm cake.
  • Serve at room temperature with Bella Nonnas Cranberry-Pear Balsamic Vinegar

Cooking Time: 1 - 1 1/4 hrs
Servings: 10-12