You are going to want to make these Cranberry and Orange MIni Cakes this holiday season. Orange infused vanilla cake filled with dried cranberries and topped with slivered almonds. Perfect for a holiday brunch, gift giving or just for a snack.
Tis’ the season when I love baking with these flavours. I used dried cranberries in these little cakes but I imagine fresh would be much nicer. Shame, as we can’t buy those here. However, it didn’t impact on the taste at all. I do mention below to chop up your cranberries. I think with dried cranberries this is quite important as they can be a bit chewy.
These little cakes are great with brunches, afternoon teas, or just plain ol’ snacking. And if you’re a fan of dried cranberries, check out my Cranberry Pecan Granola. A great breakfast through the holiday season.
And if you gearing up for the holiday period and looking for some baking inspiration, you need to check out The 12 Days of Christmas Cookies and the Cinnamon Roll Christmas Tree. Some must bake treats for the holiday season.
How To Enjoy the Cranberry and Orange Mini Cakes
Okay, so really we could just call these muffins, but I kind of like the idea of a mini cake. Don’t you? These would be great to serve at anytime throughout the entire month of December. With the Christmas flavours of oranges and cranberries, you’re not going to want to miss out.
These would be great served at Breakfast and Brunch, for snacks, to give as gifts or to keep the freezer stocked throughout the holiday period. However you choose to serve them, they are so delicious. And did I happen to mention, they are great with butter. Or course they are because everything is better with butter.
Here’s Some More Great Recipes You’ll Love
Well dear friends, i hope you like the recipe today. I have so many other things planned throughout December, so make sure to keep checking back and not to miss out on any of the holiday inspired recipes. Until next time, Happy Baking!
Get the recipe!
Cranberry and Orange MIni Cakes
Ingredients
- 1 1/2 Cups plain flour
- 3/4 Cup granulated white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 Cup butter at room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 Cup whole milk
- 3/4 Cup dried cranberries roughly chopped
- Zest of one orange
- 2-3 Tablespoons fresh orange juice
- 1/4 Cup slivered almonds
Instructions
- Preheat oven to 350 degrees F. Grease 12 muffin tins. Or in this case square individual cake tins. I recommend you line the bottom of the pan with parchment paper and grease that as well.
- In a medium sized bowl sift together the flour, baking powder, salt and orange zest. Set aside.
- In a large mixing bowl cream the butter and sugar. After the mixture is pale and fluffy, add the eggs one at a time mixing until they are incorporated into the batter. Whisk in the vanilla.
- Next, add half the flour and stir in gently. Then add all the milk and the orange juice and mix in the remaining flour. Once it is all incorporated, add the dried cranberries and stir to combine.
- Evenly fill the tins and bake for approximately 15 – 18 minutes. A toothpick inserted in the center with a few crumbs. Remove from oven and place the tray on a wire rack to cook for about 5 minutes before removing.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
