Sort ingredients
suze8b
QR Code
Listen
Pdf
Preheat the oven to 350°F (177°C). Grease and line 3 6-inch or 2 8-inch cake pans.
In a medium bowl, add the sifted cake flour, baking powder, and salt. Whisk together and set aside. Mix together the orange juice and milk and set aside.
In a stand mixer with the paddle attachment (or hand mixer + large bowl), mix together the sugar and orange zest until fragrant and well combined. Add the butter and vegetable oil, then cream together with the orange-sugar mixture on medium speed until light and fluffy, 2-3 minutes.
Add the eggs one at a time, mixing thoroughly after each addition. Add the vanilla, then mix for one minute on medium-high, scraping down the bowl and paddle once more.
With the mixer on low speed, add the dry ingredients and mix until just incorporated. Add the milk-orange juice mixture in a steady stream and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps.
Coat the cranberries in 2 tsp flour, then gently fold them into the batter.
Divide the batter evenly between the cake pans and bake for 30-35 minutes.