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 cup of tea or coffee!
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.
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.
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!
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 to 50 minute mark.
- Whip up icing sugar glaze and drizzle over cooled cake.
- Enjoy!
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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 liquefy, 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.
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.
More 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.
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!
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. Love to know how you enjoyed! Thank you!
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Newfoundland Partridgeberry Cake (with orange)
Ingredients
Partridgeberry Bundt Cake
- 2 cups partridgberries (I used frozen)
- 2 cups all purpose flour (see 'Notes' below)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1.5 tablespoons orange zest (from about 3 to 4 oranges)
- 1 tablespoon fresh rosemary , minced (optional)
- 250 gram package light cream cheese , softened
- 1 cup unsalted butter , softened
- ¾ cup sugar
- 2 teaspoons orange extract
- 4 large eggs
- baking spray or butter (for greasing bundt pan)
Orange Icing Sugar Glaze
- 1 cup icing sugar
- 2 tablespoons orange juice
- ½ teaspoon orange extract
Instructions
Partridgeberry Bundt Cake
- Dust partridgeberries with about 1 tablespoon of flour and lay to one side.
- Then, In a bowl, combine flour, baking powder, baking soda, salt, orange zest and rosemary (if using). Stir to combine and lay to one side. Also, preheat oven to 325 degrees Fahrenheit.
- In a stand mixer on medium speed (or in a bowl using a hand mixer) combine cream cheese, butter and sugar. Blend until smooth and combined, about 3 minutes, stopping to scrape sides of bowl once or twice.
- Add orange extract and blend about 30 seconds.
- Add eggs, one at a time, until just combined.
- Blend in reserved flour mixture.
- Next, stir in partridgeberries with a spatula.
- Spray 10 inch bundt pan with baking spray. Scoop cake mixture into pan (it will be thick). Smooth top. Tap pan down 15 to 20 times on a hard surface to allow it to settle.
- Bake 50 to 55 minutes or until wooden skewer comes out clean. Because oven temperatures vary, check on at the 45 to 50 minute mark.
- Once baked, let cool 30 minutes before releasing from pan and further cooling on a rack.
- Allow to fully cool before icing. Once cool, drizzle with icing sugar glaze or enjoy as is.
Orange Icing Sugar Glaze
- Combine all ingredients in a bowl, stir until smooth and combined. Drizzle or spoon over cooled cake.
Notes
- Reserve about 1 tablespoon of flour. Then, stir into partridgeberries before incorporating into batter. This will help keep the berries from sinking.
- 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 tablespoon or two sprigs), but you could totally omit if you like.
- Depending on the style of your bundt pan/how sweet you want things, you may use less/more than what is called for in the recipe. Just adjust 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.
- Allow the bundt cake to fully cool before glazing. If not, it will absorb right into the cake.
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!
I bet you would!! Thank you very much, Kim 🙂
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.
It sure would! Thank you Kelly 🙂
What a gorgeous looking cake, and the flavor is bursting throughout!
Thanks Kevin 🙂
Partridge berries are new to me, Dawn! But what a gorgeous cake and sounds absolutely delectable!!!
Thank you Marissa!!
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! 🙂
Dawn this cake is absolutely stunning. I’m going to have to try and recreate it with cranberries because I have to try it.
Thank you so very much, Kristen! Hope you love it!!
As I was reading this post, I was thinking, “This is awesome, but where in the heck am I going to find partridgeberries!?” Interesting tidbit that they’re really just lingonberries. I should be able to find those around here…but you’re right that the season is short. This cake looks amazing! I love bundt cakes, too, and I’m thinking this one is a great way to kick off Fall baking season! 🙂 I hope your mom got a slice (or two) of this one!
Happy to hear that!! Thank you David! She sure did 😉
This is such a beauty, Dawn! I have never cooked with lingonberries, not even sure when the season is here, but I just saw some frozen in the grocery! Along with that orange flavor, they must be magnificent!
Totally! Thank you Laura 🙂
Such a lovely cake, Dawn! I’ll have to keep on the lookout for some lingonberries. Your cake and photos are so beautiful. Great idea to make it in advance for the holiday season!
Thanks so much, Kelly 🙂 !!
LOL I like your Mom’s deal! I bet she must be very happy with the cake. It looks absolutely stunning. I never had these berries, looks so pretty.
Right 😉 ?? Thank you Kankana 🙂
Am I a bad Canadian because I’ve never had a partridgeberry!? But I do love cranberries, so I DEFINITELY know I’d love this bundt!! And you know what’s funny? I just made a loaf this week with an orange glaze. Great minds, my friend!! XO
Lol! Bet you would love it! Thank you Katherine 🙂 XO
Wow, what a totally stunning cake! I’ve never even heard of Partridgeberries and I’m so intrigued. The touch of rosemary and orange sounds divine. And that’s a fabulous bundt pan! Cheers!
Thank you Valentina 🙂
Nothing beats a bundt Dawn! And this one looks so delicious and full of flavor! I was thinking these berries would be similar to cranberries here. I’ll need to add this to my fall baking list! Pinned!
Totally! Thanks Mary Ann 🙂 Enjoy!
Partridgeberries are one of my favourite berries! Maybe it’s because the season is so short and you need to treasure all of them (like your mom!) or maybe it’s because they remind me of my childhood. My grandmother made the best partridgeberry jam tarts, and now my dad is carrying on the tradition! This cake looks like a great tradition to start for the holidays. It’s stunning Dawn! I’ll be adding it to my fall baking board! Happy long weekend lady! 😉
Thank you very much, Leanne! Hope you love it 🙂
You’ve got a very smart mom! I’ve never heard of a partridge berry, but now I am so curious about them! This cake looks so yummy and moist and I love how the berries are perfectly distributed. I hope your mom loved this cake! 🙂
I sure do! Thank you Kathy! She really did 🙂
I have enjoyed lingonberries several times, so I can image how delicious this cake is! So perfect with the orange, too. Wish they grew around here 🙂
Totally! Thank you Jennifer 🙂
I’ve never herd this name – Partridgeberry – so I googled it and realized it’s another name for lingonberries (Which you also confirmed in the text). I do love lingonberries, probably even more than cranberries, but it’s rather hard to find them around us. Love this tart & sweet cake; the combination of berries, oranges, and rosemary is so delicious and refreshing. Perfect transitional recipe for this time of the year.
Thank you very much, Ben! Happy weekend to ya 🙂
I’ve never had a partridgeberry but since I LOVE cranberries I know I’d love this bundt. It looks amazing! And I love the addition of rosemary and orange. So much flavor in every bite!
You sure would! Thank you Kelsie 🙂
I’ve never had partridgeberries, but I love cranberries because they are tart. They sound delicious, and the cake sounds like something perfect to have with a good cup of tea. I also love the idea of freezing the cake into sections to make it easier to thaw and eat. Although, that would rob me of the excuse to eat the whole thing!
Well, they’re quite similar so bet you’d enjoy! Lol – so true, Matt…so true 😉 Thank you!
This cake is truly so beautiful, Dawn!
I would love some with my coffee right now!
Wish I could send ya some! Thanks Alexandra 🙂
This is beautiful! I’d love a slice with my afternoon cup of tea! I think this would look lovely on a holiday dessert table, my friend! Have a lovely weekend! xoxo
Thank you Annie! You too! XOXO