• Dora Cavallo




There are so many wonderful holiday flavors out there, but Cranberry and Orange is a definite favorite. When I think of fresh cranberries, it's always paired with oranges. The tart acidity adds such bright flavors and balances all the rich ingredients of the season. I am so excited to share this recipe with you because it's so easy, has a tender crumb, and uses ricotta to add that extra something special. It reminds me of a pound cake and needs no extra decoration, but I love serving it with extra orange slices and a sprinkling of powdered sugar.




(makes one 9 inch cake)

adapted from Bon Appetit Raspberry-Ricotta Cake


  • 1½ cups all-purpose flour

  • 1 cup sugar

  • 2 teaspoons baking powder

  • 1 teaspoon kosher salt

  • 3 eggs, room temp

  • 1½ cups whole milk ricotta, room temp

  • ½ teaspoon vanilla extract

  • 1 stick unsalted butter, melted and cooled

  • 1 1/2 cups frozen cranberries

  • zest of one orange

  • powdered sugar, garnish

  • orange slices, for garnish


  • Preheat oven to 350°. Spray a 9 inch cake pan with cooking spray and a circle of parchment paper.

  • Sift the flour, sugar, baking powder, and salt together in a large bowl. Zest the orange over the dry ingredients. Rub the zest into the flour mixture to release the oils.

  • In a bowl of a stand mixer, whisk eggs, ricotta, butter and vanilla until smooth. Add the dry ingredients and mix just until blended. Remove from the mixer, then fold in the cranberries.

  • Pour the batter into the pan and bake for 50-60 minutes until golden brown and a toothpick inserted into the center comes out clean. Allow to cool before serving. Garnish with powdered sugar and the reserved orange slices.


It's such a beautiful dessert and is one of my favorite recipes of the year. I took so many photos. Don't you love it when oranges have the leaves still on? These lovely mandarins gave me so much inspiration.


Maybe a few extra cranberries on top too! Natural light on top, artificial below. What's your preference?



  • This recipe works well with frozen berries too

  • You can switch it out with lemon, lime or grapefruit zest

  • This cake is even better the next day. Great excuse to have it for breakfast.

  • Store leftovers at room temp in an airtight container

Did you make this recipe? Tag @mgracebakeshop on instagram and hashtag it #mgracebakeshop


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