Cranberry Mandarin Cake

Cranberry Mandarin Cake is a vibrant, moist dessert topped with juicy mandarin segments and tart cranberries. Combined with a tender crumb and a lightly sweet glaze, this cake offers a refreshing balance of flavours and a beautiful presentation fit for any occasion.

Why You’ll Love This Recipe

This cake is delightfully moist and full of bright, fruity flavours. The mandarin segments add natural sweetness, while the cranberries bring a pleasant tang. It requires simple ingredients and delivers a festive, colourful appearance that makes it ideal for holidays, brunches, or celebrations. The glaze adds a creamy finish that complements the fruit perfectly.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake Base:

• all-purpose flour

• baking powder

• baking soda

• salt

• granulated sugar

• eggs

• oil or melted butter

• milk or buttermilk

• vanilla extract

• fresh or frozen cranberries

Topping:

• mandarin segments

• additional cranberries

• powdered sugar (optional dusting)

Glaze:

• powdered sugar

• milk or cream

• vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a baking dish or line with parchment paper.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a separate bowl, combine sugar, eggs, oil (or butter), milk, and vanilla extract.

4. Fold the dry ingredients into the wet mixture until just combined.

5. Gently stir in the cranberries.

6. Pour the batter evenly into the prepared baking dish.

7. Bake for 25–30 minutes or until a toothpick inserted comes out clean.

8. Let the cake cool slightly.

9. Whisk together the glaze ingredients until smooth.

10. Pour or drizzle the glaze over the warm cake.

11. Top with mandarin segments, additional cranberries, and mint leaves if desired.

12. Allow the cake to cool before slicing.

Servings and Timing

This recipe serves 10–12 people.
Preparation time: 15 minutes
Baking time: 25–30 minutes
Cooling and decorating time: 20 minutes
Total time: approximately 1 hour

Variations

• Orange Cranberry Cake: Replace mandarin segments with fresh orange slices.

• Nutty Version: Add chopped walnuts or pecans to the batter.

• Cranberry Lemon Cake: Add lemon zest and replace some liquid with lemon juice.

• Cream Cheese Glaze: Replace the simple glaze with a rich cream cheese frosting.

• Holiday Spice Cake: Add cinnamon, nutmeg, or allspice to the batter.

Storage/Reheating

Store the cake covered in the refrigerator for up to 3 days.
To reheat, warm individual slices in the microwave for 10–15 seconds.
This cake can also be frozen without the fruit topping for up to 2 months.
Add fresh fruit and glaze after thawing.

FAQs

Can I use canned mandarin oranges?

Yes, canned segments work well; drain thoroughly before using.

Can I use dried cranberries?

Use fresh or frozen if possible, but dried cranberries can be used with slight texture changes.

Why did my cake turn out dense?

Overmixing the batter may cause density.

Can I make this cake gluten-free?

Yes, use a cup-for-cup gluten-free flour blend.

Can I replace the oil with butter?

Yes, melted butter adds richness.

Can I make cupcakes instead?

Yes, reduce baking time to 15–18 minutes.

Can I skip the glaze?

The glaze adds moisture and sweetness, but the cake can be enjoyed without it.

Why did my cranberries sink?

Toss them lightly in flour before adding to the batter.

Can I use orange zest in the glaze?

Yes, it enhances flavour beautifully.

How do I keep the cake moist?

Do not overbake and store it properly covered.

Conclusion

Cranberry Mandarin Cake is a delightful fusion of sweet mandarin and tart cranberries atop a soft, moist cake. Its bright colours and fresh flavours make it ideal for special gatherings or simple family desserts. Easy to prepare and visually striking, this cake is a memorable addition to any dessert table.

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