Here’s a recipe for a delicious Cranberry Orange Loaf Cake. It’s a perfect balance of tart cranberries and sweet, citrusy orange.
Ingredients
For the Cake:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- ½ cup (120ml) freshly squeezed orange juice
- ½ cup (120ml) buttermilk
- 1 ½ cups (150g) fresh or frozen cranberries (do not thaw if using frozen)
For the Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons freshly squeezed orange juice
- Zest of ½ orange (optional)
Instructions
- Preheat your oven: to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. You can use a hand mixer or a stand mixer fitted with the paddle attachment.
- Add eggs and flavoring: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Mix in the vanilla extract and orange zest.
- Alternate adding wet and dry ingredients: Add the flour mixture in three parts, alternating with the orange juice and buttermilk. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix.
- Fold in cranberries: Gently fold the cranberries into the batter using a spatula.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the loaf to cool in the pan for about 10 minutes before using the parchment paper to lift it out and transfer it to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar and orange juice until smooth. If you like, add the orange zest for extra flavor. Drizzle the glaze over the cooled cake.
- Serve: Slice and enjoy your Cranberry Orange Loaf Cake with a cup of tea or coffee!
This loaf cake stores well at room temperature for a couple of days, or you can refrigerate it for up to a week. Enjoy!
