Cranberry Orange Loaf Cake

Greetings everyone! With Christmas around the corner, there are plenty of activities and cheers going around everywhere. I am sure most of you are busy shopping for gifts, enjoying the jingle bells, fixing fairy lights on your Xmas trees, and savoring the warm smell of classic recipes; or even new ones!

Cranberries-based recipes are especially popular during Christmas, so I would be sharing this simple yet delicious Cranberry Orange Loaf Cake recipe. If you are not a fan of puckering up your lips to tart cranberries, feel free to substitute it with any other berries of your choice. Blueberries would work exceptionally well with this recipe as well!

This Cranberry Orange Loaf Cake has a tender crumb and it stays moist for a few days. The added orange zest and juice really elevate the flavor of this cake. I normally don’t glaze my cakes but I feel that this cake could do with a drizzle as the cranberries are pretty tart. With the glaze, it has the perfect balance of sweetness and tang.

I hope you give this cake a try whether you celebrate Christmas or just enjoy soaking in the Christmas spirit just like yours truly.

Cranberry Orange Loaf Cake

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Author: Maya Kitchenette

Serves: 8

Ingredients

• 1½ cups self-raising flour
• 100g salted butter
• ¾ cup granulated sugar
• 2 eggs
• ¼ cup milk
• ¼ cup freshly squeezed orange juice
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 1¼ cups fresh/frozen cranberries
• ½ tbsp all-purpose flour

For the glaze

• 1 cup icing sugar
• 2 tbsp freshly squeezed orange juice

Instructions

1. Preheat oven to 170˚C.
2. Butter and line an 8 by 4 loaf pan.
3. In a large mixing bowl, cream together butter and granulated sugar on medium/high speed for 2-3 minutes till just combined.
4. Beat in 2 large eggs, 1 at a time until creamy.
5. Add vanilla.
6. Add in ½ cup of self-raising flour and then the orange juice.
7. Add another ½ cup of self-raising flour followed by the milk.
8. Add the final ½ cup of self-raising flour and mix well.
9. Toss cranberries with ½ tbsp flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 45-50 min until golden on top and a toothpick inserted into the center comes out clean.
10. Let cool in pan for 10-15 minutes and then transfer the loaf to a wire rack to cool completely before glazing.

To Make the Glaze:

1. In a separate bowl, stir together powdered sugar and orange juice. Stir until smooth. It should have a drizzling consistency. Add more orange juice if needed.

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