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Cranberry Orange Olive Oil Cake

Ghiggeri's Blood Orange Fused Extra Virgin

Olive Oil meets it's match!



1 ½ cups + 1 Tbs. fresh squeezed orange juice (about 4-5 large navel oranges)

1 Tbsp. finely grated orange zest

3 ½ cups all-purpose flour

1 ½ teaspoons baking powder

1 ¾ teaspoons kosher salt

5 large eggs

3 cups granulated sugar

1 ½ cups + 1 Tbs. Ghiggeri’s Blood Orange Fused Extra-Virgin Olive Oil

½ cup dried cranberries

1 cup confectioners’ sugar

Preheat the oven to 350 F. (position rack in the middle of oven and remove above racks).

1. Coat a 12-cup Bundt or tube pan with 1 tbs. Ghiggeri's Blood Orange Fused Extra Virgin Olive Oil and set aside.

2. 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.

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

4. 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.

5. 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 onto a rack over a sheet pan.

6. 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.

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