Cranberry Citrus with Lemon Glaze

Celebrate the season with this festive cranberry cake. Made with fragrant lemon olive oil, fresh lemon zest, and a splash of  dessert wine (or orange juice for a non-alcoholic twist), it’s a delicious and elegant centerpiece for your holiday table. Top it with sparkling candied cranberries and even candied olives for a unique, eye-catching decoration that’s as beautiful as it is delicious. Pair it with McEvoy Ranch Cooking and Lemon EVOOs and Angelica Dessert Wine for the ultimate celebration!

 

The Cake 🎥

YOU WILL NEED

ALMOND CAKE MIX
WET INGREDIENTS

3 large eggs (about 189g, weighed with shell)
½ cup mild extra-virgin olive oil (100g)
½ cup lemon olive oil (100g)
¾ cup sour cream (170g)
⅓ cup dessert wine or orange juice (80g)
Zest from one large lemon

Stir-In

1½ cup fresh cranberries (or frozen, unthawed)

 

INSTRUCTIONS
  • Preheat oven to 325°F. Grease a 9 or 10-inch tube pan and line the bottom with parchment paper.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the sour cream, dessert wine (or orange juice), lemon zest and the almond cake mix. Beat on low speed for one minute until well combined.
  • Stir in cranberries.
  • Pour batter into prepared pan and bake for 55-60 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pan for 5-10 minutes before unmolding.

 

The Glaze  

YOU WILL NEED

INGREDIENTS

1½ cup powdered sugar (150g)
3 tablespoons lemon juice
2 tablespoons melted butter

 

INSTRUCTIONS
  • Stir all ingredients together.
  • Drizzle over cooled cake.

 

The Candied Cranberries 

YOU WILL NEED

INGREDIENTS

1 cup fresh cranberries 
¾ cup granulated sugar (150g)
¼ cup water

 

INSTRUCTIONS
  • Add ¼ cup granulated sugar and ¼ cup water to a pot. 
  • Heat over medium until the mixture comes to a gentle simmer and the sugar has completely dissolved. Do not boil.
  • Stir the cranberries in the simple syrup, then remove from heat.  
  • Remove the cranberries with a slotted spoon and arrange them on a parchment-lined baking tray. 
  • Let them dry at room temperature for about an hour.
  • Roll the cranberries in the remaining ½ cup granulated sugar until evenly coated.
  • Store in an airtight container in the refrigerator for 2–3 days. 
  • If the cranberries lose their sparkle, reroll them in a bit of sugar.
  • Pro Tip: Fresh, uncured olives and even olive leaves can be candied using the same method, but they are not edible.


Customize your cake mix product box with this 4" x 6" recipe label!

 

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Butter Cake Method

You can substitute butter for olive oil in our recipes at a 1:1 ratio—no complicated conversions needed!

  • Preheat your oven to 325ºF. Grease the recommended cake pan and line the bottom with parchment paper.
  • Whisk wet ingredients (eggs, milk, dairy products, etc.) together on medium speed until well blended.
  • In a separate bowl, beat softened butter, cake mix, and dry ingredients on low speed until combined and sandy in texture (about 30 seconds).
  • With the mixer still on, slowly add wet ingredients, scraping the bowl down from time to time. Increase speed to medium-high and beat for two minutes. Do not overmix.
  • Fold in stir-ins (nuts, berries, chopped fruit, chocolate chips, etc.) until just blended.
  • Scrape batter into prepared pan(s) and evenly sprinkle with toppings (e.g., sliced almonds).
  • Bake immediately following the guidelines in the recipe.
  • Cool in the pan for about 10 minutes before unmolding.
  • Cool completely before frosting.