Indulge in the bright, zesty flavors of our Cranberry Orange Loaf Cake, a perfect treat for the holiday season or any special occasion. This moist and tender loaf is bursting with the tartness of fresh cranberries, complemented by the warm citrus notes of orange zest. Easy to make and even easier to enjoy, this cake is ideal for breakfast, brunch, or a delightful afternoon snack. Serve it plain or glaze it for an added touch of sweetness, and watch it disappear from the table!
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest (from about 1 orange)
- ½ cup fresh orange juice (about 1 large orange)
- 1 ½ cups fresh or frozen cranberries (if using frozen, do not thaw)
For the Glaze (optional):
- 1 cup powdered sugar
- 2-3 tbsp fresh orange juice
- 1 tsp orange zest
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Prepare 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 mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
- Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, orange zest, and orange juice. Mix until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Do not overmix! The batter should be slightly lumpy.
- Fold in Cranberries: Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
- Prepare the Glaze (optional): In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Adjust the consistency by adding more sugar or juice as needed.
- Serve: Once the loaf is completely cool, drizzle the glaze over the top (if using) and slice. Enjoy this delightful Cranberry Orange Loaf Cake with a cup of tea or coffee!