Pumpkin Cranberry Spice Cake With Orange Icing
From the Blog Author
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/4 cup milk
- 1/2 cup dried cranberries
- 1 cup powdered sugar
- 2 to 3 tablespoons freshly squeezed orange juice
- 1 teaspoon orange zest
Directions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In a large bowl, cream together butter and brown sugar until fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Mix in pumpkin puree until smooth. Alternately add the dry ingredients and milk, mixing gently until just combined. Fold in dried cranberries.
Pour batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake completely in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the icing, whisk together powdered sugar, orange juice, and zest until smooth.
Drizzle the icing over the cooled cake.
Recommended Kitchen Tools
| # | PREVIEW | PRODUCT | RATING | VIEW |
|---|---|---|---|---|
| 1 |  | • Digital Controls: precise temperature and timer keep pastries golden and flaky every time.
• Non‑stick Basket: releases cookies and brownies without a second cleaning, so you can focus on flavor.
• Compact Size: fits under the counter, leaving room for trays of cake batter or a cookie sheet.
• Quiet Operation: bake overnight without waking anyone, keeping the kitchen calm for your next batch.
Why We Love It: The non‑stick basket saves cleanup time, letting you focus on creative dessert ideas—perfect for busy bakers who love sweet successes. | Check Price on Amazon | |
| 2 |  | • 20‑QT Capacity: Bake large batches for families—or desserts that last—saving prep time.
• 10‑In‑1 All‑in‑One: Cook toast, bake, air‑fry, roast, dehydrate—one appliance, no clutter.
• Clear Window: Watch golden crusts finish perfectly without opening the door.
• Rotisserie Feature: Evenly roast fruit or treats for a moist, caramelized result.
• Dehydrating Racks: Turn fresh fruit into sweet, snack‑size treats faster.
Why We Love It: Its big capacity and rotisserie make family‑sized desserts effortless, and the dehydrating racks turn fruit into tasty, homemade snacks in minutes. | Check Price on Amazon | |
| 3 |  | • 6.5 QT Pro XL Capacity lets you bake cookies or cake layers for the whole party in one go.
• 6-in-1 Max Crisp mixes air fry, bake, and dehydrate, so fewer appliances and more baking freedom.
• Nonstick Basket & Crisper Plate releases desserts cleanly, cutting cleanup time.
• Recipe Guide gives fool‑proof dessert tips for first‑time bakers.
Why We Love It: We love the big capacity for crowd‑sized treats. And Max Crisp gives every cookie a perfect edge. | Check Price on Amazon |
Disclosure: As an Amazon Associate, we earn from qualifying purchases. This means if you click on an Amazon link and make a purchase, we may receive a small commission at no extra cost to you. This helps support our site. Thank you for your support!
Frequently Asked Questions
How should I store this Pumpkin Cranberry Spice Cake to keep it fresh?
Once cooled completely, store the frosted cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigeration is acceptable, but allow the cake to sit out for about 30 minutes before serving for the best texture and flavor.
Can I substitute the butter in this recipe, and what would be the best alternative?
Yes, for a slightly lighter cake, you can substitute the 1/2 cup of unsalted butter with an equal amount of unsweetened applesauce or a neutral oil like canola oil. This will slightly alter the richness, but the spice and cranberry flavors will still shine through.
What is the best way to ensure the orange icing doesn't become too runny on this spice cake?
To prevent runny orange icing, gradually add the powdered sugar to your liquid ingredients (like orange juice or milk) until you reach a thick, spreadable consistency, rather than adding all the sugar at once. If it is too thin, mix in a little extra powdered sugar until it holds soft peaks.
