Orange Mascarpone Cake with Candied Cranberries

I definitely have to agree with F.I.G. I don't really know where time has gone. Can't believe it't this time of the year!


Until my next topic...



© 2015 Gloria Isabel Nieto

Hello Everyone!

Happy Christmas Eve Eve! I can’t believe Christmas is already here! I spent all day prepping for Christmas Eve and Christmas Day dinner! Both days my family will be coming over, and I am so excited :)

This next recipe is for my Orange Mascarpone Cake with Candied Cranberries! It’s easy and looks so festive, your guest will love it.

Orange Mascarpone Cake with Candied Cranberries 2.jpg

Orange Mascarpone Cake with Candied Cranberries

Merry Christmas!

xoxo F.I.G.

Food is Good

Michele Figliuolo


Candied Cranberries

  • 2 cups of water
  • 2 cups of sugar
  • 1 cup of cranberries


  • 2 sticks unsalted butter, softened
  • 1 8oz container of mascarpone cheese
  • 2 3/4 cups granulated sugar
  • 8 eggs
  • 1 teaspoon orange extract
  • 2 teaspoons grated orange rind
  • 2 cups all-purpose flour
  • 1 cup of rice flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup fresh orange juice
  • 1/2 cup of milk


  • ¾ cup of powdered sugar
  • 2 tablespoons of milk
  • 1 vanilla bean


Candied Cranberries 

Heat up 1 cup of the sugar and 2 cups of the water in a sauce pan. Once sugar is dissolved add the 1 cup of cranberries.

Place the remaining 1 cup of sugar on a flat plate.

Once the cranberries are coated in the simple syrup drain them and roll them in the remaining sugar.

Let them dry out in the open over night.


Heat oven to 350 F. Butter and flour bunt pan. Tap out excess flour.

Beat butter and mascarpone cheese in bowl until creamy. Gradually beat in sugar until fluffy, scraping down bowl. Add eggs, one at a time. Beat in extract and rind.

Combine flours, baking powder and salt in small bowl. Gradually beat into butter mixture on medium speed, alternating with orange juice and milk. Beat 2 minutes, scraping down bowl occasionally, until thick and creamy. Pour into prepared pan.

Bake at 350 F for 40-45 minutes or until toothpick comes out clean. Cool in pan on rack 15 minutes; turn cake out on rack; cool completely.

In a bowl, whisk confectioners’ sugar and thinned juice until smooth. Drizzle over cooled cake. Top with the candied cranberries. Let dry before slicing and serving.