Can I use frozen cranberries or do they need to be thawed first?+
You can use frozen cranberries, but many bakers prefer to thaw, drain and pat them dry so they do not add extra water to the batter; if you leave them frozen, expect the bake time to take a few minutes longer and be gentle when folding so the batter does not seize.
Why do my cranberries (or other fruit) sink to the bottom and how do I stop it?+
Fruit sinks when it is too wet or the batter is thin; blot any excess moisture from the fruit, toss the cranberries in a light dusting of flour or cornstarch, and add them as the very last thing so they are gently suspended in the batter. A slightly thicker batter also helps keep fruit distributed evenly.
Can I substitute dried cranberries or other fruits?+
Dried cranberries will work but they give a different texture and less bright tartness; fresh or frozen whole cranberries give the festive pockets of tartness seen in the photo. If you use dried fruit, soak briefly in warm juice or water to plump them so they do not draw moisture from the cake.
How do I keep the cake moist after baking?+
Use a mix of butter and a little neutral oil plus Greek yogurt or sour cream in the batter to lock in moisture, avoid overbaking, and store the cooled cake wrapped in foil or a cake keeper at room temperature for a couple of days; brushing a little syrup or glaze on the warm cake also helps keep it soft.
What’s the best way to add citrus flavour without making the batter too wet?+
Use grated orange zest for strong citrus aroma and add only a tablespoon or two of fresh orange juice to the wet mix; the zest gives a lot of lift without extra liquid, and a citrus glaze can layer on extra brightness after baking.
Can I make this cake ahead and freeze it or bake in advance for a party?+
Yes, the cake freezes well when wrapped tightly and can be stored up to 2-3 months; thaw overnight in the fridge and add glaze or decoration just before serving for best texture and appearance.
