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Cranberry Orange Loaf

Tender and fluffy, this loaf is not only a good tea cake but the perfect celebration cake as well. Filled with orange and cranberries it makes for a deliciously festive bake.
Prep Time 10 mins
Cook Time 1 hr
Course Breakfast, Dessert, Sweet tooth, Cake, tea time, Brunch, Party, Celebration, High Tea
Cuisine American
Servings 8 Slices

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula
  • Sieve
  • Loaf tin (9x4inch)
  • Baking paper
  • Blender

Ingredients
  

Cake

  • 2 Eggs
  • 125 ml Oil
  • 130 ml Milk
  • 50 ml Orange juice
  • 5 ml Vanilla
  • 180 gm Castor sugar
  • 280 gm All purpose flour
  • 5 gm Baking powder
  • 5 gm Baking soda
  • Pinch of Salt
  • 10 gm Orange zest
  • 200 gm Cranberries fresh/frozen
  • 30 gm Granulated sugar optional

Icing

  • 10 fresh Cranberries
  • 150 gm Icing sugar
  • 5 ml Lemon juice

Garnish

  • 5 gm Cinnamon powder

Instructions
 

  • Preheat the oven to 180℃, line you loaf tin with oil and baking paper. Set aside.
  • In a large mixing bowl add the eggs and castor sugar. Whisk until combined. Add the oil and whisk again. Add the milk, vanilla, orange juice and zest, whisk until combined.
  • Save 1 tbsp of flour for later and sift the rest of the flour, baking powder, baking soda and salt over the mixing bowl. Whisk gently at first and then give it a few vigorous whisks ensuring all the dry ingredients have been added.
  • Add the 1 tbsp of flour that you saved into the cranberries and stir around, add it into the batter and fold together using a rubber spatula. This will ensure the cranberries don’t sink to the bottom.
  • Pour into prepared tin and sprinkle over the granulated sugar, this will give it a crus as it bakes.
  • Bake for 55-60 mins until tooth pick inserted into the center comes out clean.
  • Let it cool in it tin for 30 mins before removing and placing on a wire rack to cool completely.
  • To make the icing blend all the ingredients together until smooth, if it is thick add more lemon juice, if it is thin add a few more cranberries and icing sugar.
  • Drizzle the icing over the loaf and let it drip and set. Dust over the cinnamon powder, slice and serve.

Notes

  • Don’t use dried cranberries for this recipe.
  • You can make the cake ahead of time and add the icing on top just before serving.