Luscious Cranberry Orange Loaf Cake
Ingredients:
For the Cake:
1 cups fresh cranberries
1 large orange, zested and juiced
1 cups all-purpose flour
1 tsp baking powder
tsp baking soda
tsp salt
cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
cup sour cream
For the Glaze:
1 cup powdered sugar
2 tbsp orange juice
Optional Garnish:
Orange slices
Extra cranberries
Directions:
Preheat the Oven:
Preheat your oven to 350F 175C. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
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 mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, orange zest, and sour cream until smooth.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the fresh cranberries, ensuring they are evenly distributed.
Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Let the cake 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 2 tablespoons of orange juice until smooth and pourable.
Decorate and Serve:
Drizzle the glaze over the cooled cake. Garnish with orange slices and extra cranberries for a festive presentation.
Nutritional Information:
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Kcal: 320 kcal per serving
Servings: 8 servings
Tips:
Toss the cranberries in a little flour before folding them into the batter to prevent them from sinking.
For a more intense orange flavor, add 1 teaspoon of orange extract to the batter.
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