Description
Cranberry Orange Loaf Cake is a delightful treat that combines the tartness of fresh cranberries with the bright, zesty flavor of oranges. This moist loaf cake, topped with a sweet orange glaze and garnished with sugared cranberries and fresh rosemary, makes it perfect for any gathering or cozy afternoon tea. Easy to prepare and wonderfully fragrant while baking, this cake is sure to impress family and friends alike.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1/2 cup vegetable oil
- 1 tablespoon orange zest (from 1 large orange)
- 1 cup fresh cranberries
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh orange juice (from 1 large orange)
- 1/4 cup fresh cranberries (for garnish)
- 1 tablespoon granulated sugar (for sugared cranberries)
- 1 large orange, sliced into thin half-moons
- 3 sprigs fresh rosemary
Instructions
- Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan, or line with parchment paper, leaving an overhang on the long sides for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, and salt until well combined.
- In a separate medium bowl, whisk together the eggs, whole milk, vegetable oil, and orange zest until smooth.
- Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined. Be careful not to overmix. Gently fold in the 1 cup of fresh cranberries.
- Pour the batter evenly into the prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Then, use the parchment overhang to carefully lift the cake out of the pan and transfer it directly to the wire rack to cool completely.
- While the cake cools, prepare the orange glaze. In a small bowl, whisk together the powdered sugar and 3 tablespoons of fresh orange juice until smooth and pourable.
- To make sugared cranberries for garnish, gently toss the 1/4 cup of fresh cranberries with 1 tablespoon of granulated sugar until coated.
- Once the cake is completely cool, place it on a serving board or platter. Drizzle the orange glaze generously over the top of the loaf cake, allowing some to drip down the sides. Arrange the sugared cranberries, orange half-moon slices, and fresh rosemary sprigs on top of the glazed cake as garnish. Slice and serve.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 210
- Sugar: 19g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg