Go Back
Print Pin

Cranberry Bitters Cake (The Gen Z Fruitcake Remix)

Tart-sweet cranberries, citrus zest, a touch of spice, and no neon mystery fruit in sight. Baked into a moist olive oil or butter cake, then finished with a glowing cranberry-glaze “jelly cap,” edible flowers, and a crushed pistachio crown.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 40 minutes
cool time 45 minutes
Total Time 1 hour 50 minutes
Servings 8 1 loaf or 8" round cake Serves 8–10 Optional: scale into minis or muffin-sized molds
Calories 230kcal

Ingredients

  • For the Cake
  • 1½ cups fresh or frozen cranberries
  • ¾ cup sugar or coconut sugar for deeper flavor
  • ½ cup olive oil or softened butter
  • 2 large eggs
  • Zest of 1 orange
  • 1 tsp vanilla extract
  • 1¼ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp ground cardamom or allspice
  • ¼ tsp salt
  • ¼ cup buttermilk or plant yogurt + 1 tsp vinegar
  • Glaze/Jelly Cap
  • ¾ cup cranberry juice unsweetened
  • 2 tbsp maple syrup or honey
  • 1 tsp unflavored gelatin or agar agar powder bloomed in 2 tbsp water
  • Optional: splash of orange liqueur or non-alcoholic bitters
  • Toppings
  • Edible flowers
  • Crushed pistachios
  • Candied orange peel freeze-dried cranberries, or rose petals
  • A bit of edgy sea salt flakes trust

Instructions

  • Step 1: Prep the Cranberries
  • Toss cranberries with 1 tbsp sugar and orange zest. Let them sit while prepping the cake — they’ll soften and sparkle.
  • Step 2: Make the Cake
  • Preheat oven to 350°F (325°F convection). Grease and line a loaf or round cake pan.
  • In a bowl, whisk oil/butter, sugar, eggs, vanilla, and orange zest until smooth.
  • In a second bowl, whisk flour, baking powder, soda, salt, and spices.
  • Add dry to wet ingredients in two parts, alternating with buttermilk.
  • Fold in cranberries (reserve a few for garnish if desired).
  • Bake 40–45 min, until golden and a tester comes out clean. Cool completely.
  • Step 3: Make the Glaze Cap
  • Bloom gelatin or agar in water for 5 minutes.
  • Heat cranberry juice + sweetener gently in a saucepan.
  • Whisk in bloomed gelatin (or agar), stir until fully dissolved.
  • Let cool 5–10 minutes (until just warm), then pour gently over cooled cake.
  • Chill until set — about 20–30 minutes in the fridge.
  • Step 4: Decorate & Serve
  • Top with:
  • Crushed pistachios
  • Dried orange or lemon curls
  • Edible petals or herbs
  • A dust of powdered sugar or sparkle sugar
  • Sea salt flakes or a drop of bitters for edge

Notes

Nutrition (per slice, est. 1/10 cake)

  • Calories: ~230
  • Fat: 12 g
  • Carbs: 25 g
  • Sugar: 12 g
  • Protein: 3 g

🔥 Why This Is The New Fruitcake

  • No weird chunks – just gorgeous real fruit
  • Sleek jelly cap = maximum visual drama
  • Layers of flavor: tart, sweet, citrus, spice
  • Looks amazing on socials
  • Totally remixable (add ginger, earl grey, blood orange...)

🛡️ Consumer Safety Note

⚠️ Contains eggs, gluten, and optional gelatin. Label accordingly. If using gelatin: bloom properly and avoid overheating. Use food-safe flowers.