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Moist Cranberry Orange Loaf Cake with Zesty Orange Glaze

A moist slice of cranberry orange cake topped with white glaze and whole cranberries.
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This easy Cranberry Orange Cake recipe delivers a moist crumb packed with bright citrus flavor and tart cranberries. It is simple to make, perfect for a festive winter dessert, brunch, or tea time treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large oranges
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh orange juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, combine the granulated sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar smells strongly of orange. This releases the essential oils.
  4. Add the softened butter to the sugar mixture. Beat with an electric mixer until light and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition.
  6. In a separate small bowl, whisk together the milk, orange juice, and vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  8. Gently fold in the chopped cranberries using a spatula.
  9. Pour the batter into the prepared loaf pan and spread evenly.
  10. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  12. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of orange juice until smooth. Add more juice, a drop at a time, if needed to reach a thick but pourable consistency.
  13. Drizzle the zesty orange glaze over the cooled cake before slicing and serving.

Notes

  • If you use frozen cranberries, do not thaw them before adding them to the batter.
  • For an extra festive look, dust the cooled cake with powdered sugar instead of using the glaze.
  • This moist cranberry loaf is excellent served warm with tea or coffee for breakfast.

Nutrition

Find it online: https://mdlatdmm.com/cranberry-orange-cake-recipe-moist-loaf/