Mary Berry Cranberry and Orange Cake

Mary Berry Cranberry and Orange Cake is a bright, well-balanced bake that brings together the sharpness of cranberries and the warmth of fresh orange. Inspired by the clear, dependable baking style of Mary Berry, this cake feels festive yet suitable for everyday slicing. The orange adds fragrance and moisture, while the cranberries cut through the sweetness with small bursts of tart flavour.

It works well for afternoon tea, seasonal gatherings, or a simple slice with coffee. The preparation is calm and familiar, and the baking time allows the flavours to settle beautifully.

What Is Mary Berry’s Cranberry and Orange Cake?

Mary Berry Cranberry and Orange Cake is a British-style sponge cake flavoured with orange zest and juice, dotted with cranberries throughout the crumb. It is usually baked as a loaf or round cake and finished plain or with a light orange glaze. The texture stays soft, and the flavour improves after a short rest.

Other Popular Mary Berry Recipes

• Mary Berry Vegan Cupcakes​
• Mary Berry Magic Lemon Pudding
• Mary Berry Almond Sponge Cake
• Mary Berry Raspberry and Coconut Cake

Why This Recipe Is Worth Trying

• Balanced flavour – Sweet orange and sharp cranberries work in harmony.
• Moist crumb – Citrus juice keeps the cake tender.
• Simple method – No complicated techniques required.
• Seasonal appeal – Ideal for autumn and winter baking.
• Make-ahead friendly – Slices well and keeps its texture.

Essential Ingredients to Make Mary Berry Cranberry and Orange Cake

• Unsalted butter (softened) – 175 g
• Caster sugar – 175 g
• Eggs – 3 large
• Self-raising flour – 175 g
• Orange zest – from 1 large orange
• Fresh orange juice – 3 tablespoons
• Dried cranberries – 125 g
• Milk – 2 tablespoons

Handy Kitchen Tools for Best Results

• 900 g loaf tin or 20 cm round cake tin – Ensures even baking.
• Baking parchment – Helps release the cake cleanly.
• Mixing bowl – Allows smooth blending.
• Electric hand mixer – Makes creaming quick and even.
• Cooling rack – Prevents moisture build-up underneath.

Step-by-Step Guide to Making Mary Berry Cranberry and Orange Cake

• Prepare the oven – Preheat to 180°C (160°C fan) and line the tin with parchment.
• Cream butter and sugar – Beat until pale and fluffy to build a light base.
• Add eggs gradually – Mix one at a time, keeping the batter smooth.
• Add citrus flavour – Stir in orange zest and orange juice gently.
• Fold in flour – Add flour and fold carefully to keep the mixture airy.
• Stir in cranberries – Mix evenly so they are well distributed.
• Adjust consistency – Add milk to achieve a soft dropping texture.
• Bake steadily – Bake for 45–50 minutes until golden and a skewer comes out clean.
• Cool properly – Leave briefly in the tin, then cool fully on a rack.

What I Got Wrong (And How I Fixed It)

• Cranberries sinking – Tossed them lightly in flour before adding.
• Overbaking – Dried the crumb, fixed by checking earlier.
• Too much juice – Weighed the liquid carefully to keep the balance.

Healthier Version of Mary Berry Cranberry and Orange Cake

• Reduced sugar – Use 150 g caster sugar for lighter sweetness.
• Lower-fat option – Replace 50 g butter with natural yogurt.
• Extra zest – Boost orange flavour without extra sugar.

Ingredient Substitutions for Mary Berry Cranberry and Orange Cake

• Fresh cranberries – Use 150 g, roughly chopped, in place of dried.
• Flour swap – Spelt flour works well at 175 g.
• Sugar change – Light brown sugar at 175 g adds depth.

Pairing Ideas: What to Serve With Mary Berry Cranberry and Orange Cake

• Tea pairing – Earl Grey complements the citrus notes.
• Creamy side – Lightly whipped cream softens the tartness.
• Simple finish – Dust with icing sugar before serving.
• Festive touch – Serve with orange segments or berry compote.

Expert Tips to Make Perfect Mary Berry Cranberry and Orange Cake

• Room-temperature ingredients – Blend more smoothly.
• Fresh zest only – Avoid the bitter white pith.
• Gentle folding – Keeps the sponge light.
• Middle shelf baking – Promotes even rise and colour.
• Early testing – Ovens vary, so check before full time.
• Rest before slicing – Improves flavour and structure.

Creative Ways to Customize Mary Berry Cranberry and Orange Cake

• Orange glaze – Mix icing sugar with orange juice and drizzle over.
• Nut addition – Add chopped walnuts or pecans for texture.
• Spiced note – A pinch of cinnamon adds warmth.
• Chocolate twist – Fold in small pieces of dark chocolate.

Storing Mary Berry Cranberry and Orange Cake the Right Way

• Room temperature – Wrap well and store for up to 3 days.
• Refrigeration – Keeps fresh for up to 5 days if glazed.
• Freezing slices – Freeze for up to 1 month, well wrapped.

How to Reheat Mary Berry Cranberry and Orange Cake (If Needed)

Warm slices gently in a low oven at 150°C for 5 minutes or allow to come to room temperature naturally.

Nutritional Breakdown (Per Serving)

• Calories: ~330 kcal
• Carbohydrates: ~40 g
• Fat: ~16 g
• Protein: ~5 g
• Sugar: ~24 g

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FAQs

Why did my cranberry and orange cake turn out dry?

This usually happens if the cake is overbaked or the flour is overmeasured. Checking the cake a few minutes before the full baking time and using fresh orange juice helps keep the crumb moist.

How do I stop cranberries from sinking to the bottom of the cake?

Lightly toss the cranberries in a teaspoon of flour before folding them into the batter. This helps suspend them evenly throughout the cake while baking.

Can I use fresh cranberries instead of dried ones?

Yes, fresh cranberries can be used, but they are more tart. Roughly chop them and increase the sugar slightly or pair them with extra orange zest for balance.

How do I know when the cranberry and orange cake is fully baked?

The cake is ready when it is golden, springs back lightly when touched, and a skewer inserted into the centre comes out clean.

Wrapping It Up

Mary Berry Cranberry and Orange Cake is a steady, reliable bake with just enough contrast to keep things interesting. The citrus keeps it fresh, the cranberries add character, and the texture stays soft slice after slice. It’s a cake that fits easily into everyday baking while still feeling special on the table.