Cranberry Orange Loaf Cake
Ingredients:
For the Cake:
1 cups all-purpose flour
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt 蓼
cup unsalted butter, softened 杻
1 cup granulated sugar
2 large eggs 讀
1 teaspoon vanilla extract
cup sour cream
1 tablespoon orange zest
cup fresh orange juice
1 cup dried cranberries
cup chopped candied orange peel optional for extra flavor
For the Glaze:
1 cup powdered sugar
2-3 tablespoons fresh orange juice
Directions:
Preheat the Oven: Preheat your oven to 350F 175C. Grease and flour a loaf pan to prevent sticking.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Prepare Wet Ingredients: In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and sour cream.
Add Orange Flavor: Mix in the orange zest and juice until well combined.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix.
Fold in Cranberries and Candied Orange Peel: Gently fold in the dried cranberries and chopped candied orange peel for a deliciously fruity texture.
Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the loaf cool in the pan for 10 minutes before transferring 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. Drizzle the glaze over the cooled loaf before serving.
Nutritional Information:
Prep Time: 15 minutes Cooking Time: 55 minutes Total Time: 1 hour 10 minutes
Kcal: 320 kcal per slice Servings: 10 slices
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