Description
A delightful and moist cranberry orange loaf cake that combines the tartness of cranberries with the zesty flavor of oranges, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup fresh cranberries
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the orange juice and orange zest.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the fresh cranberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter loaf, you can add more sugar to taste.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be frozen for up to 3 months; wrap it tightly in plastic wrap and foil.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg