Over the weekend, I did some cake sampling at Williams Sonoma and Natural Grocers, here in Portland, Oregon. One of the desserts that I shared, was a cranberry orange cake, simply made with our White Cake Mix. I promised to share the recipe, so here you go!
Gluten-Free Cranberry Orange Cake
1 package of Julie’s Original White Cake Mix
1 cup orange juice
1/3 cup canola oil
1/2 cup of non-dairy milk
1/2 teaspoon pure orange oil (such as Boyajian) or about 1 teaspoon orange extract (or to taste)
About 1 2/3 cups whole fresh cranberries
Follow directions on the back of the package. I baked the batter into mini loaf cakes, but you can also bake it in an 8-inch square glass or metal pan (like the picture above). To top the cakes, I whisked together some powdered sugar and fresh orange juice into a smooth, thick glaze, and drizzled it over the top of the cake. That’s it! Oh, and the cakes freeze really well too.
