Newfoundland Partridgeberry Cake {with orange}

Name: Newfoundland Partridgeberry Cake {with orange}
Prep time: 10 min
Cook time: 55 min
Total time: 245 min
Yield: 1 bundt cake
Ingredients: 2 cups partridgberries (-I used frozen); 2 cups all purpose flour (-see 'Recipe Notes' below); 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1.5 tbsp orange zest (-from about 3-4 oranges); 1 tbsp fresh rosemary (-optional, minced); 250 g cream cheese (-I used 'light' (softened)); 1 cup unsalted butter (-at room temperature); 3/4 cup sugar; 2 tsp orange extract; 4 eggs (-I used 'large'); baking spray (-for greasing bundt pan); 1 cup icing sugar; 2 tbsp orange juice; 1/2 tsp orange extract

August 29, 2019 Updated: August 29, 2019 By Dawn - Girl Heart Food 41 Comments

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This easy Partridgeberry Cake is chock full of tart partridgeberries, orange zest and rosemary. Finished with a simple icing sugar glaze, it makes for a delicious treat with your favourite cuppa!

A glazed partridgeberry bundt cake alongside orange, berries and rosemary.

It’s not partridgeberry season just yet here in Newfoundland. However, lucky me, my mother had some stashed away in her freezer from last season.

I hit my mother up for some partridgeberries to make this cake. But, you know what? She *almost* didn’t give them to me!

I know, right?

They are precious and can only be harvested for a small period of time in Newfoundland. They are not something that one would typically purchase in the grocery store among other berries.

I knew she had some in her freezer so I asked for some one day while visiting.

Mom went to the freezer, grabbed the bag of gems and then literally held them close to her chest while having a devious little look on her face.

Hmmmmmm…….

Mom said, ‘Ok, I’ll give you some… if I get to enjoy some of whatever it is you’re making.’

So, mom is working her angle. Smart mom.

I quickly responded, ‘you got a deal!’

Not a bad trade off, if you ask me.

And bundt cakes? I kinda love ’em (this was a blueberry version I shared) so I knew I had to make one out of those delicious bright partridgeberries.

Ingredients for a partridgeberry dessert.

What are Partridgeberries? What Do Partridgeberries Taste Like?

Partridgeberries are quite similar to cranberries in taste (though smaller). They are super tart and firm and are high in vitamin c and antioxidants. In other parts of the world, partridgeberries are known as ‘lingonberries’.

Because of their tartness and density, I wouldn’t recommend eating partridgeberries on their own. Every time I’ve enjoyed them, they have been cooked and ‘in’ something, like jams or this delicious partridgeberry cake. They add such a lovely pop of colour to things and pair beautifully with orange.

A white bowl filled with frozen Newfoundland partridgeberries.

Can I Make this Cake Without Partridgeberries?

Of course!

Obviously, it won’t be a ‘partridgeberry’ cake, but a cranberry cake. No odds…you can certainly substitute with cranberries, if you like. Cranberries will yield a similar taste.

How to Keep Berries from Sinking in Cakes

Ever bake something and all those berries just sink to the bottom of the pan?

There’s an easy peasy solution to that! Toss ’em with a little flour before adding to the batter and they’ll stay suspended!

A bowl with partridgeberries topped with a little flour and a spoon.

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How to Make Partridgeberry Cake

Before you get going with your mixer, dust partridgeberries with a little flour and lay to one side.

Then, combine flour with baking powder, baking soda, salt, orange zest and rosemary and also lay to one side.

Preheat your oven at this point, too, so it’s ready when you are! Then –

Blend together cream cheese, butter and sugar until smooth and creamy.
Stir in orange extract.
Next goes eggs (one at a time until just combined). Don’t overmix.
Stir in reserved flour mixture (made of flour, baking powder, baking soda, salt, orange zest and rosemary (if using).
Add flour dusted partridgeberries.
Fold those partridgeberries in with a spatula. This is gentler than the stand mixer and helps prevent them from breaking up too much in the batter.
Scoop batter into well greased bundt pan and TAP, TAP, TAP on a hard surface to make sure all batter settles and any excess air bubbles are removed (of course, there still will be some).
Bake until it’s no longer wet when a wooden skewer is inserted. Ovens vary so check on at the 45-50 minute mark.
Whip up icing sugar glaze and drizzle over cooled cake.
Enjoy!

Photo collage of how to make partridgeberry orange cake.

Super Simple Icing Sugar Glaze

The orange infused icing sugar glaze makes for a pretty cake, but is totally optional. Some tips to keep in mind –

Depending on the style of your bundt pan/how sweet you want things, you may use less/more of the icing sugar glaze than what is called for in the recipe. Just adjust the quantity to what suits you.

Tip on Icing Sugar Glaze—>Less is always more when it comes to adding liquid to icing sugar. A little liquid goes a long way. It’s easier to add than to take away.

If you add too much liquid, the icing sugar glaze will be thinner. Not a big deal, but it just won’t ‘pop’ as much. Just STIR the orange juice and orange extract into the icing sugar. Like, really work it.

You may be thinking it won’t liquify, but it will! It’ll be nice and thick and perfect for glazing.

Allow the bundt cake to FULLY cool before glazing. If not, it will absorb right into the cake.

Does this Partridgeberry Cake Freeze Well?

You bet it does! It freezes beautifully! Just store in a freezer safe container and remove some when ready to enjoy.

Tip—>before freezing, cut into sensible-sized chunks. That way, you can just pull out a chunk to enjoy and still have the remainder frozen until ready to use.

Psssst…I often make this bundt cake recipe, like, a month before Christmas. The season is busy enough without having to add holiday baking to the list. I bake, cool, freeze and enjoy whenever.

Other Tips for Making this Newfoundland Partridgeberry Cake

Ensure the cream cheese and butter is softened (at room temperature) before creaming. It makes for a nice consistency.
Speaking of cream cheese and butter…didn’t take either out early enough? Cut into cubes and spread out on a plate or platter. It will soften quicker than if it were in a huge chunk.
I used frozen partridgeberries and didn’t allow to fully thaw before incorporating into batter? Why? Frozen berries when thawed tend to be softer than their fresh counterparts. By not allowing to fully thaw, it meant for less ‘bleeding’ into the cake batter.
Have fresh partridgeberries? Great! Use those instead of frozen.
This partridgeberry cake freezes really well, so whatever you don’t enjoy right away, place in freezer safe containers for later.
Rosemary is not for everyone. I used some here (about 1 tbsp or two sprigs), but you could totally omit if you like.

An overhead shot of an icing sugar glaze lingonberry cake.

Like this Newfoundland Recipe? You May Enjoy These Too

Cod au Gratin – a super popular traditional Newfoundland recipe featuring cod baked up in a creamy sauce and topped with bread crumbs and cheese. Talk about comfort food!
Salt Cod Fish Cakes – My mom-in-law’s famous cod fish cakes that are ALWAYS a hit. We love them around the holidays, Christmas eve (to be exact).
Baked Beans with Bacon – These delicious homemade baked beans are a meal in themselves. Also, delicious as a side with breakfast or dinner!

A piece of partridgeberry orange cake on a blue plate with a fork and more berries.

Whether you call this a lingonberry cake or partridgeberry cake, I hope you love it as much as we do!

Until next time, take care and chit chat again soon,

~Dawn

P.S. If you think this partridgeberry orange cake will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO

An overhead shot of a icing sugar glazed bundt cake made with partridgeberries.

5 from 20 votes