Easy Cranberry Orange Loaf Cake with Orange Glaze (Edit recipe)

23 recipes
|
8 followers

This cranberry orange loaf cake is a celebration of winter fruit flavor. The orange zest in the cake gives the crumb the taste of ripe winter citrus, and the fresh cranberries are bursting with a satisfying tartness and punch. The whole loaf cake gets coated in an orange glaze for additional crisp, sunny notes. It’s moist, tangy, and just the right amount of sweet. Serve it with a nice cup of hot tea or as a late-night treat after our creamy One-Pan Rosemary Chicken dinner.

Share

Save

Original Recipe

PREP TIME

15 minutes

COOK TIME

50 minutes

INGREDIENTS

19

Serves: 9

Ingredients

Cake

1 cup Cranberries, Fresh, fresh
1 Tbsp All Purpose Flour, for the cranberries
1.75 cup All Purpose Flour, spooned & leveled (218g)
1 tsp Baking Powder
.25 tsp Baking Soda
.5 tsp Sea Salt
1 cup Granulated White Sugar, (200g)
1 Tbsp Orange Zest, (about 1 torange)
.5 cup Butter, Salted, melted (113.5g); can also use unsalted
.333 cup Orange Juice, (about 82ml)
.333 cup Sour Cream, (76g)
2 Eggs
2 tsp Vanilla Extract

Glaze

1 cup Powdered Sugar, (113g)
2 Tbsp Orange Juice
.5 Tbsp Orange Zest
1 pinch Salt

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F. Spray or butter a 9x5 inch loaf pan and line it with parchment paper, leaving a little overhang on 2 of the sides.
Toss the cranberries with 1 tablespoon of flour.
Mix the dry ingredients (flour, baking powder, baking soda, and salt) in a bowl and set aside.
In a separate large bowl, add the sugar and zest of 1 orange and rub them together with your fingers. This will help infuse the sugar with the orange flavor.
Mix the melted butter, orange juice, and sour cream with the sugar, then mix in the eggs and vanilla.
Mix in the dry ingredients until just combined, then gently fold the floured cranberries into the cake batter.
Pour the batter into the prepared loaf pan. It should fill the pan about 2/3 full and bake for 45 to 55 minutes or until a toothpick inserted into the cake comes out clean and the middle looks cooked through.
Remove the cake from the oven, let it rest for 10 minutes, then gently lift the cake out of the loaf pan and place it on a wire rack or serving dish to cool.
While the cake cools, whisk together the glaze ingredients. Pour glaze over the cooled cake. Decorate with sugared cranberries and candied orange slices, if desired.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	842
Fat:	11 g
Carbohydrates:	179 g
Protein:	3 g
Cholesterol:	34 g
Sodium:	307 mg
Fiber:	1 g
Sugars:	35 g
Sugar Alcohol:	0 g
Calculated per serving.