Description
This Cranberry Orange Cake is a deliciously moist loaf that combines the tangy freshness of cranberries with the bright citrusy flavor of orange. Perfect for a holiday treat or a delightful snack, this cake is sure to please anyone with its sweet and tart combination.
Ingredients
Scale
- 1 cup fresh cranberries
- 1 orange, zested and juiced
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a small bowl, combine cranberries with 1/4 cup sugar and orange zest. Set aside.
- In a separate large bowl, cream together the softened butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract and orange juice.
- In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Gently fold in the cranberry mixture.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- This cake pairs beautifully with a light glaze made from powdered sugar and orange juice.
- You can substitute frozen cranberries if fresh ones are unavailable. Just make sure they’re thawed and drained.
- Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes