Imagine sinking your teeth into a moist, tender loaf cake that dances with the vibrant tang of fresh oranges and the sweet-tart pop of cranberries. This Cranberry Orange Loaf Cake isn't just a recipe—it's a culinary adventure that will transform your ordinary baking routine into an extraordinary sensory experience. Whether you're a seasoned baker or a weekend kitchen warrior, this foolproof recipe promises to deliver a show-stopping dessert that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup orange juice
- 1 tsp orange zest
- 1 cup fresh cranberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper, ensuring complete coverage.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition and scraping down the sides of the bowl to ensure even incorporation.
- Pour in the fresh orange juice and add orange zest, mixing until fully integrated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Gently fold in the fresh cranberries, distributing them evenly throughout the batter.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with an orange glaze for extra flavor and presentation.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and orange juice are at room temperature for smoother mixing and better texture.
- Don't Overmix: Gently fold ingredients to keep the cake tender. Overmixing can lead to a tough, dense loaf.
- Cranberry Distribution: Toss cranberries in a little flour before adding to the batter to prevent them from sinking.
- Check for Doneness: Use the toothpick test, but remember a few moist crumbs are okay—they keep the cake soft.
- Cooling is Crucial: Allow the cake to cool completely before slicing to maintain its structural integrity.
- Storage Tip: Wrap the cooled loaf in plastic wrap or store in an airtight container to keep it fresh for up to 3 days.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
