This light and fluffy Orange Cranberry Loaf Cake is packed with dried or fresh cranberries and zesty orange flavour. The cake is simple to make in one bowl with no fancy equipment. And the decoration is so simple you can enjoy it freshly baked and warm from the oven without delay! Plus it's an ideal Christmas Loaf Cake if you are looking for something a little lighter than traditional fruit cake.
1Orangehalf juiced and zested, half sliced in whole rounds
125mlmilk
1tspvanilla extract
150gfresh cranberriesplus extra for decorating
OR
100gdried cranberries
Instructions
Heat oven to 180ºC (160ºC fan). Grease and line a 2lb loaf tin with greaseproof paper.
Cream the butter and sugar together until smooth (by hand or electric mixer).
Add the eggs one at a time and beat in well after each addition.
Sift in half the flour along with the bicarbonate of soda and salt then mix until just fully combined.
Add in the orange zest and juice, vanilla extract and the milk then stir again to combine.
Sift in the remaining flour and add the fresh or dried cranberries. Stir again until just combined.
Pour the mixture into the lined loaf tin.
Thinly slice the leftover orange half into slices and add three to the top along with a few fresh cranberries. Do not use any cranberries for decoration if using dried.
Bake for 50 minutes until golden brown and until a skewer inserted in the middle comes out clean. If the cake looks like it is browning too quickly, you can lightly cover the top with foil.
Allow to cool in the tin for at least 10 minutes before turning out. To serve, cut into thick slices and serve warm or at room temperature.
Video
Notes
Please note that the nutrition estimate assumes that fresh cranberries have been used. Best served with• ice cream• cream (especially good if its warm cake and cold cream)• custard (sounds weird but it works)