Pro tips and tricks
~ Use the spoon-and-level method to measure the flour. Gently fluff up the flour with a spoon. Spoon the flour into a measuring cup until it is overfilled. Use the back of a knife to scrape across the top of the measuring cup to level it off. Do not scoop directly into the flour and do not pack the flour down into the measuring cup…this will result in too much flour and a dense cake.
~ Zest the orange before juicing it.
~ Use fresh cranberries or frozen cranberries. Do not use dried cranberries.
~ If using frozen cranberries, add them to the batter while still frozen. Do not let them defrost.
~ Do not over mix the batter. Mix just until not white flour is visible. A few lumps are fine and expected.
~ Line the baking pan with parchment paper and allow the ends to overhang the sides of the pan. You can use these “handles” to lift out the cake after it’s baked to easily move it to a cooling rack.
~ Allow the fresh cranberry cake to cool completely before drizzling the optional orange glaze over the top.
