Orange and Cranberry Loaf Cake
First off, the flavors of cranberry and orange go perfectly together, marrying the tartness of the cranberry with the bright essence of the orange, playing off of each other in great harmony. And let’s face it, the best baked goods are ones that are subtly sweet, have a special ingredient to make them unique, and are incredibly moist. This recipe hits all three of these requirements including using the combination of orange and cranberries to not only hydrate the cake but create a zesty, tart flavor that compliments the sweet batter perfectly.
How to store an orange and cranberry loaf cake? I recommend storing your orange and cranberry loaf cake in the fridge uncovered. Storing it this way will make sure the orange and cranberry loaf cake stays as fresh as possible without compromising any of the textures of the cake. If you store it covered in plastic wrap or a container, the cake can become soggy, so for optimal results leave uncovered.
Can you freeze an orange and cranberry loaf cake? Yes, you can freeze an orange and cranberry loaf cake once baked and fully cooled. For best results, wrap the orange and cranberry loaf cake tightly in plastic wrap and store in the freeze for up to two months. Defrost the cake uncovered in the fridge overnight when ready to eat.
How long does an orange and cranberry loaf cake last? Orange cranberry loaves will last in the fridge for up to one week or up to three days if left at room temperature. With that being said, I recommend eating the cake as soon as possible to make sure you have the freshest cake and flavor.
How long does it take to bake an orange and cranberry loaf cake? This orange and cranberry loaf cake cooks for 50 minutes at 350 degrees Fahrenheit. With that being said, I recommend using an oven thermometer to make sure your oven is heating to the correct temperature because it could impact cook times.
How to tell when an orange and cranberry loaf cake is done? The best way to tell if an orange and cranberry loaf is finished baking is by inserting a fork or toothpick into the center of the cake. If the fork comes out of the cake without any batter stuck to it, you can be confident that the cake is thoroughly baked.
Can I use frozen cranberries when baking? Yes, if you can’t find fresh cranberries you can substitute frozen cranberries instead. If you make this change, you do not need to thaw the cranberries before adding them to the batter, however you might need to add additional time for the cake to finish baking.
Can you substitute any other fruit in this loaf recipe? Yes, there are many berry and citrus combinations that would be wonderful substitutions for orange and cranberries. Consider the following options:
Lemon and blueberry
Lime and raspberry
Grapefruit and strawberries
How to make an orange and cranberry loaf cake:
Orange and Cranberry Loaf Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- Pinch salt
- 1/4 cup milk
- 6 tbsp oil (any neutral oil such as avocado or canola oil)
- 1/2 cup granulated sugar
- 2 large eggs
- Zest of 1 large orange
- 1/4 cup orange juice, freshly squeezed
- 1 1/2 cups fresh cranberries
- 1 tbsp orange juice
- 1 tbsp milk
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium-sized bowl, mix together the dry ingredients (all-purpose flour, baking powder, and salt) and set aside. In a separate, large bowl, combine the wet ingredients (milk, orange zest, orange juice, oil, granulated sugar, and eggs) until thoroughly incorporated.
- Gradually add the dry ingredients to the wet, mixing well in between each addition.
- Add the fresh cranberries to the large bowl and mix until they are evenly distributed in the batter.
- Pour all of the batter into a sprayed loaf pan and bake in the oven for about 50 minutes, checking to make sure the cake is evenly browned on the top and the center is cooked through.
- While the orange and cranberry loaf cake is baking, mix the ingredients of the glaze together in a small bowl. Once the cake is finished baking, let it cool slightly (for about 5 minutes) and add the glaze on top of the cake.
- Serve and enjoy!
Nutrition Facts
Calories
293.87Fat
12.3 gSat. Fat
1.37 gCarbs
42.17 gFiber
1.49 gNet carbs
40.69 gSugar
22 gProtein
4.47 gSodium
88.43 mgCholesterol
47.65 mg
