Cranberry Orange Loaf Cake

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Description:

This Cranberry Orange Loaf Cake is a delightful, moist cake infused with fresh orange zest and dotted with tart cranberries. Topped with an optional orange glaze, this loaf makes a perfect treat for breakfast, brunch, or dessert.

Ingredients (Quantities):

For the Cake:

  • All-purpose flour: 1 ¾ cups
  • Baking powder: 1 ½ teaspoons
  • Salt: ¼ teaspoon
  • Unsalted butter: ½ cup (softened)
  • Granulated sugar: ¾ cup
  • Eggs: 2 large
  • Fresh orange juice: ¼ cup
  • Orange zest: 1 tablespoon
  • Buttermilk: ½ cup
  • Fresh or frozen cranberries: 1 cup (halved if large)

For the Orange Glaze (Optional):

  • Powdered sugar: ½ cup
  • Fresh orange juice: 1-2 tablespoons
  • Orange zest: ½ teaspoon (optional)

Optional Ingredients:

  • Chopped walnuts or pecans: ¼ cup (for added crunch)
  • Vanilla extract: ½ teaspoon for extra depth of flavor

Instructions:

1. Preheat the Oven and Prepare the Pan:

  • Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

2. Mix Dry Ingredients:

  • In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar:

  • In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 2-3 minutes).

4. Add Eggs and Flavorings:

  • Beat in the eggs one at a time. Add the orange juice and zest, mixing until combined.

5. Combine Wet and Dry Ingredients:

  • Add half of the flour mixture to the butter mixture, followed by the buttermilk. Add the remaining flour mixture, mixing just until combined.

6. Fold in Cranberries:

  • Gently fold in the cranberries (and nuts, if using) into the batter, taking care not to overmix.

7. Bake:

  • Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. Make the Glaze (Optional):

  • In a small bowl, whisk together powdered sugar and orange juice until smooth. Drizzle over the cooled loaf and top with a sprinkle of orange zest, if desired.

Tips for Success:

  • Prevent sinking cranberries: Toss the cranberries in a little flour before folding into the batter to keep them from sinking.
  • Use fresh orange juice: This enhances the orange flavor beautifully.
  • Check for doneness: Baking times can vary, so check at 50 minutes and bake longer if needed.

Recommendations:

  • Enjoy with a hot cup of coffee or tea for a cozy treat.
  • Store in an airtight container for up to 3 days or freeze for up to 1 month.

Nutrition (per slice, estimated):

  • Calories: 220
  • Protein: 3g
  • Fat: 9g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Sodium: 120mg

Indulge in this Cranberry Orange Loaf Cake for a burst of fresh, citrusy flavor with just the right amount of sweetness!

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