Introduction
Craving a burst of festive flavors? This Cranberry Orange Loaf Cake is the perfect treat to brighten any day! The combination of tart cranberries and zesty orange creates a delightful balance of sweetness and tang, making it an irresistible dessert or snack. This recipe is easy to follow and yields a moist, delicious loaf that’s perfect for sharing (or enjoying all by yourself!). We’ll guide you through each step, ensuring baking success and a truly unforgettable cake.
Baking the Perfect Cranberry Orange Loaf Cake
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries, chopped
- Zest of 1 large orange
- 1/4 cup orange juice (freshly squeezed is best!)
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This ensures the cake releases easily after baking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
- Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air into the batter, resulting in a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing can result in a tough cake.
- Fold in Cranberries and Orange Zest: Gently fold in the chopped cranberries and orange zest. Distribute them evenly throughout the batter.
- Pour into Pan and Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool and Glaze (Optional): Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the cake is cooling, prepare the orange glaze (see below).
Orange Glaze Recipe (Optional)
- 1 cup powdered sugar
- 2-3 tablespoons orange juice
Whisk together the powdered sugar and orange juice until smooth. Adjust the amount of orange juice to reach your desired consistency. Drizzle the glaze over the cooled cake. The glaze adds extra moisture and a touch of sweetness.
Tips for the Best Cranberry Orange Loaf Cake
- Use Room Temperature Ingredients: Room temperature butter and eggs incorporate more easily into the batter, resulting in a smoother texture.
- Don’t Overmix: Overmixing develops the gluten in the flour, leading to a tough cake. Mix until just combined.
- Check for Doneness: Use a wooden skewer to check for doneness. If it comes out with wet batter, bake for a few more minutes and check again.
- Store Properly: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freezing Instructions: This loaf cake freezes well. Wrap it tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
Conclusion
This Cranberry Orange Loaf Cake is a delightful treat that’s perfect for any occasion. The simple recipe and flavorful combination make it a guaranteed crowd-pleaser. So, gather your ingredients, preheat your oven, and get ready to bake a cake that’s sure to impress! Enjoy!
