Pin It This gluten-free cake blends fresh cranberries and zesty orange for a lively swirl of flavors. The batter combines smooth sour cream and vanilla, creating a moist texture. Baked to golden perfection and finished with a delicate orange glaze, it offers a festive balance of tart and sweet that's ideal for celebrations.
Optional nuts add a crunch, while serving suggestions include whipped cream or vanilla ice cream to enhance indulgence. Easy to prepare with common kitchen tools, this moist treat keeps well when stored airtight.
Discovering this New Year Celebration Cranberry Swirl Cake was like stumbling upon a hidden gem during the holiday bustle. The vibrant cranberry swirls and gluten-free cake blend into a festive treat that instantly brightened my celebration table.
I remember the first time unexpected guests dropped by New Year’s Eve, and with little preparation, this cake was ready to impress and comfort everyone around the table.
Ingredients
- Fresh or frozen cranberries: I trust fresh for that bright tang but frozen works just as well, especially if you freeze them yourself to keep peak flavor intact.
- Gluten-free all-purpose flour with xanthan gum: This blend keeps the cake tender and moist without crumbling apart.
- Unsalted butter: Softened to just the right temperature so it creams smoothly with sugar.
- Granulated sugar: The perfect balance to cut the tartness of cranberries without overpowering it.
- Orange juice and zest: Freshly squeezed orange ingredients give a zesty brightness that ties the swirl and glaze together.
Instructions
- Get Everything Ready:
- Preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing and lining it with parchment paper. This ensures your cake comes out perfectly every time.
- Make the Cranberry Swirl:
- Simmer cranberries with sugar, orange juice, and zest in a saucepan. Watch as they burst and the mixture thickens and bubbles, releasing a fragrant citrus aroma. Let it cool slightly before pureeing until smooth and glossy.
- Mix Dry Ingredients:
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. This dry mix ensures the cake rises evenly with just the right texture.
- Cream Butter and Sugar:
- Using a mixer or whisk, beat softened butter and granulated sugar until light and fluffy. This is where the cake gets its tenderness and lift.
- Add Eggs and Flavor:
- Beat in eggs one at a time, then stir in vanilla extract. The mixture will turn smooth and slightly glossy.
- Combine Wet Ingredients:
- Fold in sour cream and milk to add moisture and a tender crumb to your cake batter.
- Bring It All Together:
- Gradually add dry ingredients to the wet mixture, blending just until combined—overmixing can toughen the cake.
- Layer and Swirl:
- Pour half the batter into your pan, dollop half the cranberry swirl on top, and gently swirl with a knife. Repeat with remaining batter and swirl mixture to create beautiful marbled patterns.
- Bake and Cool:
- Bake for 40 to 50 minutes until a toothpick comes out clean. Allow the cake to cool for 10 minutes in the pan, then move to a wire rack to cool completely.
- Optional Glaze:
- Whisk powdered sugar and orange juice until smooth and pourable, then drizzle over the cooled cake for a glossy finish and extra tang.
Pin It This cake became more than just dessert when a cold New Year’s night turned warm around it—a symbol of shared joy and fresh starts with every bite.
Serving Ideas That Clicked
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream that melts into the warm cranberries, turning each slice into a festive celebration.
Keeping It Fresh
Wrap leftover cake tightly and store in an airtight container; it stays moist for up to three days and tastes just as delightful when reheated gently.
A Time This Recipe Saved the Day
When last-minute guests surprised me during the holidays, this cake was ready to shine. It was easy to slice, everyone loved the balance of tart and sweet, and it made me feel like a kitchen pro.
- Never underestimate the power of having a crowd-pleaser like this in your recipe box.
- If you’re in a rush, the glaze can be skipped and it still tastes amazing.
- Gluten-free doesn’t mean flavor-free—this cake proves it with every bite.
Pin It Thanks for sharing the kitchen with me on this one! Here’s to many more festive bakes filled with warmth and sweetness.
Recipe Questions & Answers
- → How do I make the cranberry swirl?
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Simmer fresh or frozen cranberries with sugar, orange juice, and zest until softened. Puree the mixture until smooth and gently swirl into the batter before baking.
- → Can I substitute orange for other citrus flavors?
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Yes, lemon juice and zest can be used instead of orange for a different citrus note that pairs well with the cranberries.
- → What gluten-free flour is recommended?
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Use a certified gluten-free all-purpose flour blend containing xanthan gum for structure and moisture retention.
- → How should I store the baked cake?
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Keep the cake in an airtight container at room temperature. It stays fresh for up to three days.
- → Are there options to add texture to the cake?
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Adding chopped pecans or walnuts to the batter provides a pleasant nutty crunch complementing the soft crumb.
