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    Home » Recipes » Baked Goods

    Newfoundland Partridgeberry Cake

    Published: August 29, 2019 Updated: May 26, 2022 / By: Dawn | Girl Heart Food 43 Comments

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    A glazed partridgeberry cake next to orange and rosemary.

    This easy partridgeberry cake is chock-full of tart partridgeberries, orange zest and rosemary. Finished with a simple icing sugar glaze, it’s a delicious treat with your favourite cup of tea or coffee!

    A glazed partridgeberry cake next to 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.

    Mom said, “Okay, 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’ve got a deal!”

    Not a bad trade off, if you ask me.

    And fruity cakes? I kinda love them (just like this blueberry cake), so I knew I had to make one out of those delicious bright partridgeberries.

    Ingredients for a partridgeberry cake recipe.

    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 quite tasty. 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.

    Frozen Newfoundland partridgeberries in a white bowl.

    Can I Make this Cake Without Partridgeberries?

    Of course!

    You can certainly substitute with cranberries if you like; they’ll have a similar taste.

    Obviously, it won’t be a “partridgeberry” cake, but a cranberry cake.

    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 solution to that! Toss them with a little flour before adding to the batter and they’ll stay suspended!

    Spoon sprinkling flour over a bowl of partridgeberries.

    How To Make Partridgeberry Cake

    Full details are in the recipe card below, but here are the basics:

    Before you get going with your mixer, dust partridgeberries with a little flour and set aside.

    Next, combine flour with baking powder, baking soda, salt, orange zest and rosemary and also set aside.

    Then:

    1. In the bowl of a stand mixer (or use a mixing bowl with a hand mixer), blend together cream cheese, butter and sugar until smooth, combined and fluffy.
    2. Blend in orange extract.
    3. Add eggs, one at a time, blending until just combined. Don’t overmix.
    4. Blend in flour mixture (made of flour, baking powder, baking soda, salt, orange zest and rosemary).
    5. Add flour-dusted partridgeberries.
    6. 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.
    7. Scoop the batter into a well greased 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).
    8. Bake, then allow the cake to cool slightly before removing from the pan and fully cooling on a cooling rack.
    9. Whip up the icing sugar glaze and drizzle over the cooled cake.
    Collage of steps to make a partridgeberry cake with icing sugar glaze.

    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 cake pan, and how sweet you want things, you may use less (or 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 liquefy, but it will! It’ll be nice and thick and perfect for glazing.

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

    Overhead shot of a glazed partridgeberry cake next to berries, rosemary & orange.

    Does This Partridgeberry Cake Freeze Well?

    Yes, it does!

    It’s better to freeze an unglazed cake (as the glaze doesn’t look as pretty after freezing and thawing). However, you can still freeze the cake if it’s glazed. No biggie, just something to keep in mind.

    Wrap the cooled cake in plastic food wrap, then wrap in aluminum foil (or just two layers of plastic food wrap). Place into a freezer-safe container. Don’t forget to label with the recipe name and date it was made.

    When ready to enjoy, remove the cake from the container (but still leave wrapped) and let it thaw in the refrigerator.

    The cake can be frozen for up to 3 months.

    Tip: Before wrapping and freezing, cut the cake into chunks. That way, you can just pull out a chunk to enjoy and still have the remainder frozen until ready to use.

    I often make this cake a month before Christmas. The season is busy enough without having to add holiday baking to the list. 

    Tips for Making Newfoundland Partridgeberry Cake

    • Ensure the cream cheese and butter is softened before creaming. It makes for a nice consistency.
    • If you didn’t take the cream cheese and butter out early enough, no worries. 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.
    • Rosemary is not for everyone. I used some here (about 1 tablespoon or two sprigs), but you could totally omit if you like.
    A piece of partridgeberry cake and berries on a blue plate with a fork.

    Like this Newfoundland Recipe? You May Enjoy These Too

    • Traditional Newfoundland Cod au Gratin
    • Newfoundland Salt Cod Fish Cakes
    • Homemade Baked Beans With Bacon

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

    If you make this partridgeberry orange cake, be sure to leave a comment below!

    Overhead shot of a glazed partridgeberry cake.

    Newfoundland Partridgeberry Cake

    Dawn | Girl Heart Food
    This easy partridgeberry cake is chock-full of tart partridgeberries, orange zest and rosemary. Finished with a simple icing sugar glaze, it's a delicious treat with your favourite cup of tea or coffee!
    5 from 20 votes
    Print Recipe Save RecipeSaved!
    Prep Time 10 mins
    Cook Time 55 mins
    Cooling Time 2 hrs
    Total Time 3 hrs 5 mins
    Course Dessert
    Cuisine Newfoundland
    Servings 1 cake
    Prevent your screen from going dark

    Ingredients
     

    Partridgeberry Cake

    • Baking spray, for greasing cake pan (or use butter)
    • 2 cups partridgeberries, I used frozen
    • 2 cups all-purpose flour, divided
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1.5 tablespoons orange zest, from about 3 to 4 oranges
    • 1 tablespoon minced fresh rosemary (leaves only), optional
    • 8 ounces light cream cheese, softened (a 250 gram package)
    • 1 cup unsalted butter, softened
    • ¾ cup granulated sugar
    • 2 teaspoons orange extract
    • 4 large eggs

    Orange Icing Sugar Glaze

    • 1 cup icing sugar
    • 2 tablespoons orange juice
    • ½ teaspoon orange extract

    Instructions

    Partridgeberry Cake

    • Preheat oven to 325 degrees Fahrenheit for use later. Spray a 10-inch fluted cake pan with baking spray and set aside.
    • Place partridgeberries in a bowl and dust with about 1 tablespoon of flour, stirring to coat, and set aside. (This helps prevent the partridgeberries from sinking in the cake batter.)
    • Then, in another bowl, whisk together the remaining flour, baking powder, baking soda, salt, orange zest and rosemary (if using). Set aside.
    • In the bowl of a stand mixer fitted with a paddle attachment (or in a mixing bowl using a hand mixer), blend (on medium-high speed) cream cheese, butter and sugar until smooth, combined and fluffy, about 3 minutes. Stop, as necessary, to scrape the sides of the bowl once or twice with a rubber spatula.
    • Add orange extract and blend for about 30 seconds.
    • Reduce speed and add eggs, one at a time, and blend until just combined. 
    • Blend in reserved flour mixture.
    • Next, stir in partridgeberries with a spatula (the spatula is more gentle than the stand mixer; you want to leave the berries as whole as possible).
    • Scoop cake batter into the prepared pan (it will be thick). Smooth top. Tap the pan down 15 to 20 times on a hard surface to allow it to settle.
    • Bake for 50 to 55 minutes or until a wooden skewer or cake tester inserted in the centre of the cake comes out clean. Because oven temperatures vary, check on at the 45 to 50 minute mark.
    • Once baked, let the cake cool in the pan for 15 to 20 minutes. Then carefully remove the cake from the pan onto a cooling rack to fully cool before icing.

    Orange Icing Sugar Glaze

    • Whisk together all ingredients in a bowl until smooth. Drizzle or spoon over cooled cake.
      Tip: For a thicker glaze, use less orange juice. For a thinner glaze, use more orange juice. If the glaze is too thin, you can add more icing sugar to thicken.

    Glaze the Cake

    • Once the cake is cool, drizzle with icing sugar glaze. You can wait a few minutes for the icing to set or slice right away. Enjoy!
      Note: Wrap cooled leftover cake in plastic food wrap and store in an airtight container in the refrigerator for up to 3 days. Alternatively, you can wrap the unglazed cake in plastic food wrap and aluminum foil (or two layers of plastic food wrap) and place in a freezer-safe container and freeze for up to 3 months. When ready to enjoy, remove the cake from the container (but leave the wrapping intact) and thaw in the refrigerator. You can glaze after thawing if you like.

    Notes

    • Depending on the style of your cake pan and how sweet you want things, you may use less (or more) of the glaze than what is called for in the recipe. Just adjust the quantity to what suits you.
    • 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 liquefy, but it will! It’ll be nice and thick and perfect for glazing.

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    Keyword cake, Newfoundland recipe

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

    More Baked Goods

    • Pumpkin Bread With Pecans and Cranberries
    • Glazed Gingerbread Donuts
    • Chocolate Shortbread Cookies
    • Banana Gingerbread Recipe

    © Girl Heart Food Inc. All photographs and content are COPYRIGHT PROTECTED.

    Reader Interactions

    Comments

    1. Jennifer

      May 26, 2022 at 10:48 am

      I would love to make this for hubby’s birthday. What size pan do you suggest if I don’t have a tube pan?

      Reply
      • Dawn | Girl Heart Food

        May 27, 2022 at 4:52 pm

        Hi Jennifer, how lovely! I’ve only made this cake in a fluted cake pan, so I can’t say for certain how the cake will turn out if you use a different pan. If not using a fluted pan, I would imagine you could try using either two 9-inch round cake pans or one 9-inch x 13-inch baking pan, but the bake time would likely be different (just keep checking the cake every so often so it doesn’t overbake). Love to know how it turns out for you if you do give it a try.

        Reply
    2. Kim - The Puffy Biscuit

      September 06, 2019 at 8:16 am

      5 stars
      I have never had partridgeberries, but I adore cranberries so I already know I love them. This cake is gorgeous, Dawn – perfect for the holidays!

      Reply
      • Dawn - Girl Heart Food

        September 06, 2019 at 11:19 am

        I bet you would!! Thank you very much, Kim 🙂

        Reply
    3. Kelly Neil

      September 04, 2019 at 7:16 am

      5 stars
      Both of my parents remarried Newfoundlanders, and I have a jar of partridge berry jam in my fridge, but I have never tasted a fresh (or frozen) berry before! What a gorgeous cake! It would be a perfect addition to the Thanksgiving or Christmas table.

      Reply
      • Dawn - Girl Heart Food

        September 06, 2019 at 11:17 am

        It sure would! Thank you Kelly 🙂

        Reply
    4. Kevin

      September 03, 2019 at 11:41 pm

      5 stars
      What a gorgeous looking cake, and the flavor is bursting throughout!

      Reply
      • Dawn - Girl Heart Food

        September 06, 2019 at 11:17 am

        Thanks Kevin 🙂

        Reply
    5. Marissa

      September 03, 2019 at 9:29 pm

      5 stars
      Partridge berries are new to me, Dawn! But what a gorgeous cake and sounds absolutely delectable!!!

      Reply
      • Dawn - Girl Heart Food

        September 06, 2019 at 11:16 am

        Thank you Marissa!!

        Reply
    6. Haylie / Our Balanced Bowl

      September 03, 2019 at 3:43 pm

      5 stars
      I’ve never had partridge berries but now I want some!! Specifically in this cake! Your mom is a smart lady – a good trade off! LOL! Loving the early holiday vibes this cake is giving me…looks like it would be absolutely perfect with a big cup of coffee or tea! YUM! 🙂

      Reply
    7. Kristen

      September 03, 2019 at 1:13 pm

      Dawn this cake is absolutely stunning. I’m going to have to try and recreate it with cranberries because I have to try it.

      Reply
      • Dawn - Girl Heart Food

        September 06, 2019 at 11:16 am

        Thank you so very much, Kristen! Hope you love it!!

        Reply
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