Cranberry Cake Wreath

Baked in a ring mold, this cake comes out looking like a holiday wreath, making it as much a centerpiece as a dessert.

The flavor is pure Christmas: tart fresh cranberries studded through a tender, orange-scented crumb. The cranberries burst into little pockets of tart-sweet brightness as the cake bakes, cutting through the sweetness.

Orange juice does double duty as the liquid, lending the citrus fragrance that’s the classic partner to cranberry.

The method is the simple well technique: whisk the dry ingredients, make a well, add the eggs, juice, and melted butter, and stir just until combined. Overmixing toughens the crumb, so a light hand is key.

Walnuts fold in for a toasty crunch.

Cooled and unmolded, it needs little more than a dusting of powdered sugar, though a drizzle of orange icing makes it look truly festive.

Pro Tips

• Grease and flour the ring mold thoroughly, getting into every crevice, so the wreath releases cleanly.
• Stir the batter just until combined; overmixing develops gluten and makes the cake dense.
• Toss frozen cranberries in straight from the freezer, no need to thaw, so they don’t sink or bleed into the batter.

Variations

• Drizzle with an orange glaze and garnish with sugared cranberries for a showstopping holiday look.
• Add orange zest to the batter for an even brighter citrus punch.
• Swap the walnuts for pecans, or leave them out.