Print

Cranberry Orange Loaf Cake: 1 Magical Recipe

Cranberry Orange Loaf Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Cranberry Orange Loaf Cake is a perfect blend of tart cranberries and bright orange zest. It’s a moist, tender cake that’s ideal for brunch, a holiday treat, or a thoughtful gift. The simple glaze adds a touch of sweetness and elegance.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/4 cup fresh orange juice
  • 2 tablespoons orange zest
  • 1 cup fresh or frozen cranberries, roughly chopped
  • For the Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh orange juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the buttermilk, orange juice, and orange zest.
  6. Add half of the dry ingredients to the wet ingredients and mix until just combined.
  7. Pour in half of the buttermilk mixture and mix until just combined.
  8. Repeat with the remaining dry ingredients and buttermilk mixture, mixing until the batter is smooth.
  9. Gently fold in the chopped cranberries.
  10. Pour the batter into the prepared loaf pan and spread evenly.
  11. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  13. While the cake cools, prepare the glaze. Whisk together the powdered sugar and orange juice until smooth. Add more orange juice if needed to reach desired consistency.
  14. Drizzle the glaze over the cooled loaf cake.

Notes

  • If using frozen cranberries, do not thaw them before adding to the batter.
  • For a stronger orange flavor, you can add the zest of another orange.
  • The cake can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://savorsensations.com/cranberry-orange-loaf-cake-recipe/