Cranberry Orange Loaf Cake is a delightful treat that combines the zesty flavor of fresh oranges with the tartness of cranberries, all wrapped up in a moist, buttery cake. Whether you’re looking for a festive dessert to serve during the holidays or simply want a treat to enjoy with your afternoon tea, this loaf cake is a delicious choice. Its bright flavors and soft, tender crumb make it a crowd-pleaser at any gathering, and it’s surprisingly easy to make at home. In this guide, we’ll explore why the combination of cranberry and orange works so well, the health benefits of the ingredients, and provide a detailed recipe that’s sure to become a favorite in your home.
Why Cranberry and Orange?
The combination of cranberries and oranges is a classic pairing that brings a perfect balance of sweetness and tartness to baked goods. Here’s why these flavors complement each other so well:
- Cranberries: Known for their bright, tart flavor, cranberries are a perfect contrast to sweet, rich cakes. When baked, their tartness mellows out slightly but still provides a refreshing burst of flavor in every bite. Cranberries also add beautiful pops of color to the loaf, making it visually appealing.
- Oranges: Oranges bring a natural sweetness and zesty citrus flavor that brightens up the loaf. The zest and juice of the orange infuse the cake with a fragrant, refreshing aroma that perfectly complements the tartness of the cranberries.
Together, cranberries and oranges create a loaf cake that is flavorful, balanced, and irresistibly moist.
Health Benefits of Cranberries and Oranges
Not only does this Cranberry Orange Loaf Cake taste incredible, but it also has some nutritional benefits thanks to its star ingredients.
Cranberries:
- Rich in Antioxidants: Cranberries are packed with powerful antioxidants, particularly vitamin C and polyphenols, which help protect the body from free radical damage.
- Supports Urinary Health: Cranberries are well known for their ability to support urinary tract health by preventing bacteria from adhering to the bladder wall.
- Low in Calories: Fresh cranberries are low in calories but high in nutrients, making them a great addition to baked goods without adding too much sugar or fat.
Oranges:
- High in Vitamin C: Oranges are a fantastic source of vitamin C, which supports immune function, skin health, and overall well-being.
- Good Source of Fiber: The fiber in oranges helps support digestion and can contribute to a feeling of fullness.
- Promotes Heart Health: Oranges contain flavonoids that are linked to improved heart health by reducing blood pressure and cholesterol levels.
The Perfect Cranberry Orange Loaf Cake Recipe
Now that you know why this loaf cake is a fantastic treat, let’s dive into the recipe. This Cranberry Orange Loaf Cake is easy to make, and the results are always impressive. The cake is moist, flavorful, and finished with a sweet orange glaze that takes it to the next level.
Ingredients:
For the 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 tablespoon orange zest (from 1 large orange)
- ¼ cup fresh orange juice
- ½ cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen cranberries (if using frozen, do not thaw)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- 1 teaspoon orange zest (optional for extra flavor)
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Add the Eggs and Flavorings: Beat in the eggs, one at a time, mixing well after each addition. Stir in the orange zest, fresh orange juice, sour cream (or yogurt), and vanilla extract. The mixture may look slightly curdled at this stage, but that’s normal.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in a dense cake.
- Fold in the Cranberries: Gently fold in the cranberries using a spatula. If you’re using frozen cranberries, toss them in a tablespoon of flour to prevent them from sinking to the bottom of the cake. Ensure the cranberries are evenly distributed throughout the batter.
- Bake the Cake: 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 comes out clean or with a few moist crumbs. If the top of the cake is browning too quickly, cover it loosely with foil during the last 15 minutes of baking.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely.
- Prepare the Orange Glaze: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth. If you prefer a thicker glaze, use less juice. For a more citrusy punch, add a teaspoon of orange zest to the glaze.
- Glaze the Cake: Once the cake has cooled completely, drizzle the orange glaze over the top. You can use a spoon to create a pretty drizzle effect or pour it over for full coverage. Let the glaze set for about 10-15 minutes before slicing and serving.
Optional Additions:
- Nuts: Add ½ cup of chopped walnuts or pecans for extra crunch and texture.
- Spices: For a warm, cozy flavor, add a pinch of cinnamon or nutmeg to the batter.
- Dried Cranberries: If fresh or frozen cranberries are not available, you can use dried cranberries. Soak them in warm orange juice for about 10 minutes to plump them up before adding them to the batter.
Tips for the Perfect Cranberry Orange Loaf Cake
- Fresh vs. Frozen Cranberries: Both fresh and frozen cranberries work well in this recipe. If using frozen cranberries, do not thaw them before adding to the batter, as this can make the cake too watery.
- Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can cause the cake to be dense and tough.
- Glaze Thickness: If you prefer a thicker glaze that stays on top of the cake, use less orange juice. If you want a thinner, more drizzly glaze, add more juice until you reach the desired consistency.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the loaf (without the glaze) for up to 2 months. Simply wrap it tightly in plastic wrap and aluminum foil before freezing.
Nutritional Information (Per Serving)
- Calories: Approximately 280-320 kcal
- Protein: 4g
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 30g
Conclusion
Cranberry Orange Loaf Cake is the perfect combination of sweet and tangy, with bursts of tart cranberries and the fresh zing of orange zest and juice. This cake is not only delicious but also visually stunning, making it a great choice for holiday tables, afternoon tea, or simply as a delightful homemade treat. With a moist crumb, a bright flavor, and a sweet glaze, this loaf cake is sure to become a family favorite. Give it a try and enjoy a slice of this delicious, citrusy cake!