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The Ultimate Moist Cranberry Orange Loaf Cake with Zesty Orange Glaze

Two slices of moist cranberry orange cake topped with white glaze and dried cranberries.
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This recipe delivers a moist, tender cranberry orange loaf cake bursting with fresh citrus flavor. It is simple to make, perfect for holiday baking, brunch, or an afternoon tea time cake.

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
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries, roughly chopped
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh orange juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In a separate medium bowl, combine the granulated sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar is fragrant and moist. This step releases the essential oils for maximum flavor.
  4. Add the eggs, melted butter, milk, orange juice, and vanilla extract to the sugar mixture. Whisk until just combined.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until you have just combined the batter. Do not overmix.
  6. Gently fold in the chopped cranberries.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  10. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add more juice, a drop at a time, if needed to reach a thick but pourable consistency.
  11. Once the cake is completely cool, drizzle the zesty orange glaze over the top. Allow the glaze to set before slicing and serving this festive cranberry orange dessert.

Notes

  • If you use frozen cranberries, do not thaw them before adding them to the batter.
  • For an extra festive look, sprinkle a few extra fresh cranberries or orange zest over the wet glaze.
  • This loaf cake freezes well. Wrap tightly in plastic wrap and foil once completely cool, before glazing. Glaze just before serving.

Nutrition

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