Cranberry Orange Olive Oil Cake

From November until the end of December, a good chunk of my time is spent in the kitchen. It’s baking season and it’s my favorite time of year!

I bake goodies to give as gifts and of course to serve to all my friends and family. I love to make cakes of all shapes and sizes. Cakes are great because they serve so many and of course they always make such a beautiful presentation. A few weeks ago, I shared a recipe for a decadent Olive Oil Chocolate Hazelnut Cake. It’s a gorgeous cake and one that’s perfect for gifting to someone special. Today, I thought that I would share another fantastic cake recipe..this one is perfect for your holiday entertaining. The cake presentation is just so festive!

I am always looking for new recipes to add to my holiday table. I made the Cranberry Orange Olive Oil Cake a couple of weeks ago and it was so popular I decided that I would make it again for Christmas. It’s actually a very simple cake to prepare as it doesn’t require a ton of fillings and it doesn’t even need a frosting! Just macerate some fresh cranberries a few hours before you serve the cake and you are set!

This cake has so much flavor and the olive oil makes it so incredibly moist and delicious! Like the chocolate hazelnut cake, this cake was also made with Bertolli® Extra Light Tasting™ Olive Oil. I decided that I had to make another because there was nothing left on the plate by the end of my dinner party! In my world that’s the sign of a good dish.

I can’t imagine NOT using olive oil…it’s a must have in my kitchen! Did you know that it’s also great for baking? For the benefits of olive oil without the taste, substitute Bertolli® Extra Light Tasting™ Olive Oil for butter, shortening and other vegetable oils. It’s ideal for high-heat cooking like baking, frying and sautéing.

Olive oil is my go to for baking because it has less calories than butter, is a good source of vitamin E (an antioxidant) and has a light taste so it lets the flavors of your recipe shine through. Just look at the conversion chart below to see the benefits of using olive oil in your favorite recipes. It’s so simple to make the change and you’ll be glad that you did!
bertolli-BakingRefresh_Tumblr_ChalkboardChart_01

Don’t forget, you still have time to enter the Baking with Bertolli® sweepstakes for a chance to win a KitchenAid Stand Mixer. To enter, text BAKE to 87963.

Be sure to pick up a bottle of Bertolli® Extra Light Tasting™ Olive Oil the next time you are at Publix and whip up a Cranberry Orange Olive Oil Cake for your holiday table. Your guests will love it!

BER083_ExtraLightBe sure to print the coupons and you’ll save $1 off your purchase of Bertolli® oil when you shop at Publix. Hurry as the coupon is only available while supplies last!

Cranberry Orange Olive Oil Cake
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • [u]Cake[/u]
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup sugar
  • 2/3 cup Bertolli® Extra Light Tasting™ Olive Oil
  • 3 Tbsp buttermilk
  • Zest of 1 orange
  • 1 cup fresh cranberries, halved
  • Bertolli® Extra Light Tasting Olive Oil Spray
  • Fresh whipped cream, for topping
  • [u]Macerated Cranberries [/u]
  • 1 cup of fresh cranberries, halved
  • ¼ cup orange liquor
  • Sugar, to taste
Instructions
[u]Macerated Cranberries[/u]
  1. Mix ingredients in a bowl and refrigerate for 1-2 hours before serving
[u]Cake[/u]
  1. Preheat the oven 350°F.
  2. Prepare a 9 inch round baking pan by spraying a light coating of Bertolli® Extra Light Tasting Olive Oil Spray.
  3. In a medium bowl, whisk together the flour, baking soda, and salt.
  4. In another large mixing bowl, beat the eggs and sugar until light and fluffy.
  5. Beat in the olive oil, followed by the buttermilk.
  6. Add the flour mixture, orange zest and cranberries, and mix until just incorporated.
  7. Pour the batter into the pan and place in the oven.
  8. Bake for 40-45 minutes, or until the cake is springy to the touch.
  9. Remove from the oven and let it rest on a wire cooling rack for 5 minutes, then remove from pan.
  10. To serve, slice into wedges, and top with macerated cranberries and fresh whipped cream.
Notes
[i]Recipe from Bertolli[/i]

For more information and other great recipe ideas, be sure to visit the Bertolli® website. Also, follow Bertolli on Tumblr, Facebook, Twitter and Pinterest.

This post is brought to you by the folks at Bertolli®. All comments and opinions are my own.