Print

Moist Cranberry Orange Loaf Cake with Zesty Orange Glaze

A close-up of a sliced cranberry orange cake loaf drizzled with white icing and topped with fresh cranberries.
Print Recipe

This recipe delivers a truly festive and moist cranberry orange cake, perfect for holidays or a bright breakfast treat. It balances tart cranberries with sweet orange zest and features a simple, zesty orange glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 1 large orange
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1/4 cup fresh orange juice (for the cake)
  • 1 cup powdered sugar (for the glaze)
  • 2 tablespoons fresh orange juice (for the glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar until the mixture is fragrant. This releases the oils for maximum flavor.
  4. Add the softened butter to the sugar mixture and beat with an electric mixer until light and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the chopped cranberries and the 1/4 cup of orange juice until they are evenly distributed throughout the batter.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil.
  10. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add more juice, a half teaspoon at a time, if the glaze is too thick.
  12. Drizzle the zesty orange glaze over the completely cooled cranberry orange cake. Slice and serve this delicious holiday dessert.

Notes

  • For a more festive look, you can reserve a few cranberries and press them lightly onto the top of the batter before baking.
  • If you use frozen cranberries, do not thaw them first; add them directly to the batter.
  • This cranberry orange loaf cake is excellent for making ahead; wrap it tightly once cooled and store it at room temperature for up to two days.

Nutrition

Find it online: https://sundayflavor.com/cranberry-orange-cake-moist-loaf-recipe/