Cranberry Orange Loaf Cake Recipe

If you’re looking for the perfect balance of sweet, tart, and zesty in a delightful baked treat, this Cranberry Orange Loaf Cake is just what you need. The combination of tangy orange and sweet-tart cranberries creates a burst of flavor in every bite. This loaf cake is ideal for breakfast, brunch, or as an afternoon snack with a cup of coffee or tea. With its moist crumb, citrus aroma, and pop of cranberries, this cake is a must-try for anyone who loves fruity, flavorful desserts.

It’s easy to make and perfect for sharing with family and friends. Plus, the orange glaze drizzled on top adds an extra layer of sweetness and citrusy goodness, making this loaf cake an irresistible treat. This recipe yields 10-12 slices, making it great for gatherings or enjoying throughout the week.

Ingredients for Cranberry Orange Loaf Cake

This Cranberry Orange Loaf Cake recipe serves 10-12 slices and is packed with vibrant flavors from fresh orange juice, zest, dried cranberries, and candied orange peel. The combination of these ingredients creates a moist and flavorful cake that’s perfect for any occasion.

Ingredients:

For the Loaf Cake:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 tablespoon orange zest
½ cup fresh orange juice
1 cup dried cranberries
½ cup chopped candied orange peel

For the Glaze:
1 cup powdered sugar
2-3 tablespoons fresh orange juice

How to Make

This Cranberry Orange Loaf Cake comes together with just a few simple steps, making it a perfect dessert for bakers of any skill level. Follow the instructions below for a flavorful and moist cake that will brighten up your day.

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure an even bake.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.

3. Cream the Butter and Sugar:

In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This step helps to incorporate air, ensuring the loaf cake has a tender crumb.

4. Add the Eggs and Vanilla:

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, mix in the vanilla extract for added flavor.

5. Add the Sour Cream, Orange Zest, and Juice:

Stir in the sour cream, fresh orange zest, and fresh orange juice. The sour cream adds moisture to the cake, while the orange zest and juice give it a refreshing citrusy flavor.

6. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to a denser loaf.

7. Fold in Cranberries and Candied Orange Peel:

Gently fold in the dried cranberries and chopped candied orange peel. These ingredients add bursts of flavor and texture throughout the loaf.

8. Bake the Loaf:

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

9. Prepare the Orange Glaze:

In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth. Adjust the consistency by adding more juice if necessary. Drizzle the glaze over the cooled loaf for an extra layer of sweetness and citrus flavor.

10. Slice and Serve:

Once the glaze has set, slice the loaf and enjoy! This Cranberry Orange Loaf Cake is perfect for serving with coffee, tea, or as a sweet treat for any time of day.

Helpful Tips:

• Fresh vs. Dried Cranberries: If you prefer, you can substitute dried cranberries with fresh or frozen cranberries. Fresh cranberries will add more tartness, so you may want to increase the sugar slightly to balance the flavor.
• Candied Orange Peel: If you can’t find candied orange peel, you can substitute it with extra orange zest or skip it altogether. However, the candied peel adds a lovely chewy texture and enhances the citrus flavor.
• Sour Cream Substitute: If you don’t have sour cream on hand, you can substitute it with Greek yogurt. This will still give the cake moisture and a slightly tangy flavor.
• Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature before mixing. This helps the ingredients blend more smoothly and results in a better texture.

Serving Suggestions:

• Serve with a Beverage: This Cranberry Orange Loaf Cake pairs wonderfully with coffee, tea, or a glass of milk. The citrus flavor also makes it a great match for a fresh orange juice brunch.
• Holiday Presentation: For a festive touch during the holiday season, you can garnish the cake with extra dried cranberries, candied orange peel, or even a dusting of powdered sugar before serving.
• Make it a Dessert: Serve the loaf cake with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert option.

Nutritional Information (per serving):
Calories: 290 kcal
Carbohydrates: 45g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 60mg
Sodium: 200mg
Fiber: 1g
Sugars: 35g

Storage and Leftovers

Storing Leftovers: This Cranberry Orange Loaf Cake can be stored in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate the cake to extend its freshness for up to 5 days.

Freezing: To freeze the loaf, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. The cake will keep in the freezer for up to 2 months. When ready to serve, thaw it at room temperature and glaze it once fully thawed.

Reheating: You can enjoy the cake at room temperature or warm it slightly in the microwave for 15-20 seconds for a freshly baked taste.

Frequently Asked Questions (FAQs)

Can I use fresh cranberries instead of dried cranberries?
Yes, you can use fresh or frozen cranberries in place of dried cranberries. Keep in mind that fresh cranberries are more tart, so you may want to increase the sugar slightly to balance the flavor.

What other citrus fruits can I use in this recipe?
While this recipe highlights oranges, you can easily substitute lemons or mandarins for a different citrus flavor. Just be sure to adjust the amount of sugar if needed, as lemons are more tart.

How do I know when the loaf is done?
To check if the loaf is fully baked, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If there is batter on the toothpick, continue baking for a few more minutes and check again.

Can I make this loaf cake ahead of time?
Yes! This Cranberry Orange Loaf Cake can be made a day in advance and stored at room temperature or in the refrigerator. The flavors often develop even more after resting, making it perfect for prepping ahead.

Can I double the recipe?
Absolutely! You can easily double the recipe to make two loaves. Just be sure to use separate loaf pans and monitor the baking time closely, as they may require a few extra minutes to bake through.

Conclusion

This Cranberry Orange Loaf Cake is a delightful combination of sweet and tangy flavors, making it the perfect treat for any occasion. Whether you’re looking for a quick and easy dessert, a refreshing breakfast option, or a sweet snack to enjoy with coffee, this loaf cake has it all. The addition of dried cranberries and candied orange peel creates bursts of flavor throughout the cake, while the orange glaze on top adds an extra layer of citrusy sweetness.

It’s a versatile recipe that can be enjoyed year-round, but its bright, zesty flavors make it particularly perfect for holiday gatherings. Serve it with your favorite beverage or dress it up for dessert with a scoop of ice cream. No matter how you enjoy it, this Cranberry Orange Loaf Cake is sure to impress!

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