Cranberry Blood Orange Olive Oil Cake

BY: thayne

POSTED: March 2, 2025

IN: Appetizer

ngredients:

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

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