Cranberry Orange Loaf Cake
This delightful Cranberry Orange Loaf Cake combines the tartness of cranberries with the bright flavor of fresh oranges, creating a moist and flavorful treat perfect for any occasion. It’s easy to make and is sure to impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 teaspoon baking powder
- ½ cup unsalted butter, softened
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup sour cream
- 1 tablespoon orange zest
- ½ cup fresh orange juice
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- ½ cup chopped candied orange peel
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and sour cream. Mix in orange zest and juice until well combined. Gradually add the flour mixture to the wet ingredients, mixing just until incorporated.
- Fold in dried cranberries and chopped candied orange peel until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar and 2-3 tablespoons of fresh orange juice until smooth.
- Drizzle the glaze over the cooled loaf before serving.
Nutrition
- Calories: 320
- Sugar: 30g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg