• Preparation Time 20 minutes
  • Baking Time 75 minutes
  • Makes 16 slices
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Topping
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • Cake
  • 3/4 cup butter, softened
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 cup buttermilk
  • 1 cup chopped, fresh or frozen, cranberries
  • 1 tbsp grated orange zest

Serving Size: 16 slices


Serving Size: 16 slices

  • Preheat oven to 350ºF (180ºC). Grease an 8 1/2" x 4 1/2" (1.5 l) pan.
  • Topping: Combine brown sugar and cinnamon. Set aside.
  • Cake: Beat butter and brown sugar in large mixing bowl with electric mixer until light and fluffy. Scrape bowl. Beat in eggs one at a time. Add vanilla.
  • Mix dry ingredients together. Add half of dry mixture to wet ingredients. Add buttermilk and then remaining dry mixture. Fold in cranberries and orange zest. Spoon into prepared pan. Sprinkle with topping.
  • Bake in preheated oven for 65 to 75 minutes or until a toothpick inserted in centre of cake comes out clean. Let stand for 15 minutes before removing from pan. Cool on a wire rack.


You made
that look

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Check out these classic recipes from Robin Hood®
View all
Bake fresh fruit into everything.
Back to top