Description
This Cranberry Orange Cake is a delightful combination of tart cranberries and zesty orange, creating a moist and flavorful loaf that’s perfect for any occasion. Whether for breakfast, a snack, or dessert, this cake offers a bright, refreshing taste that will impress your guests.
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 the 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 bowl, cream together butter and remaining sugar. Beat in eggs, one at a time, then stir in vanilla and orange juice.
- Combine flour, baking powder, and salt. Gradually add to wet ingredients, alternating with milk. Fold in cranberry mixture.
- Pour batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- If you’d like a sweeter cake, you can sprinkle some additional sugar over the cranberries before folding them into the batter.
- You can add a glaze made from powdered sugar and orange juice to give the cake a sweet finishing touch.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes