Ingredients:

  • 1 1/2 cups + 1 Tbs.fresh squeezed orange juice (about 4-5 large navel oranges)
  • 1 Tbsp finely grated orange zest
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 3/4 teaspoons kosher salt
  • 5 large eggs
  • 3 cups granulated sugar
  • 1 1/2 cups + 1 Tbsp Blood Orange Fused Olive Oil
  • 1/2 cup dried cranberries
  • 1 cup confectioners sugar

Directions:

  1. Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C). Coat a 12-cup bundt or tube pan with 1 tbsp blood orange fused olive oil and set aside.
  2. Finely grate the zest of 2 oranges, then squeeze 4 of them. You should have 1 1/2 cups and 1 reserved tablespoon of orange juice of juice; if not, squeeze the 5th orange. Set aside.
  3. Whisk together the flour, baking powder, and salt in a large bowl and set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, or with a hand held mixer in a large bowl, beat the eggs on medium-high speed until well combined, about 1 minute.
  5. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes.
  6. On low speed, alternate adding the flour mixture and blood orange extra virgin olive oil, starting and ending with the flour, and beat until just a few wisps of flour remain.
  7. Pour in the orange juice, zest and dried cranberries and whirl for a few seconds to bring the batter together.
  8. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours.
  9. If the top is browning too much as the cake bakes, cover lightly with foil.
  10. Transfer to a wire rack and cool for 15 minutes and then turn the cake out on to a rack over a sheet pan.
  11. Mix together 1 tablespoon reserved orange juice with confectioners sugar to form a glaze.
  12. Pour slowly and evenly over the warm cake.
  13. Serve at room temperature.