This delicious cranberry loaf cake is a perfect blend of sweet and tangy, offering a moist and flavorful dessert that’s great for the holiday season or anytime you’re craving something fruity and fresh. Bursting with juicy cranberries and topped with a light glaze, this cake pairs wonderfully with a cup of coffee or tea.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk (or buttermilk for extra tang)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 orange (optional for a citrusy twist)
- 1/2 cup powdered sugar (for glaze)
- 1-2 tablespoons orange juice (for glaze)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugars together until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract and orange zest (if using).
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the cranberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake cools, prepare the glaze by whisking together powdered sugar and orange juice until smooth.
- Drizzle the glaze over the cooled cranberry loaf cake, slice, and enjoy!