Description
A delightful loaf cake that combines bright orange flavors with tart cranberries, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon orange zest
- 1/2 cup fresh orange juice
- 1 cup dried cranberries
- 1/2 cup chopped candied orange peel
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice for glaze
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
- Mix in the orange zest and juice until smooth. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the dried cranberries and chopped candied orange peel.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, whisk powdered sugar with 2-3 tablespoons of orange juice until smooth. Drizzle over the cooled loaf.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: loaf cake, cranberries, orange, dessert, baking