DESSERTS

Cranberry Orange Cake

A good picture cake is a thing of beauty, and it took me quite a few years to get mine just where I wanted them. They need to be slightly tangy, slightly sweet, not too much of either!

By Vickypee  I  Updated on April 24, 2024

Jump To Recipe

And I try to nail the idea loaf cake that’s perfectly firm. Well, it may consider it done. I put in cane sugar it also has a slightly large grain, darker. The result? Cranberry Orange loaf cake perfection! Which makes the loaf cake extra tender and moist, while giving it’s just the right amount of tang. And you can make loaf cake at home every day of the week for breakfast and snack preferably with coffee.

Enjoy baking up something special and sweet, like this lovely loaf cake filled with cranberries and oranges. The tangy flavor makes this a refreshing treat on warm days.

And the festive loaf cake is the delight attraction for gift, as well as perfect everyday goodies, whether you are looking for a friendly way to welcome a new neighbor or a surprise treat to someone and sure to please. Or packed them with ribbon for a delicious gift from the kitchen.

Our Kitchen Notes For Ingredients

The ingredients in a cake each serve specific functions to create the perfect bake. The key to know your ingredients. The rest is bake it. Before you start baking, take all your ingredients out of the fridge and allow them to come to room temperature for about an hour. This is specifically and requirement for the cake batter.

Creamy Process ingredients

Butter: Adds flavor and help to tenderize to the cake, reduce gluten formations, which makes the cake fluffier, as well as structure and lightness during the creaming process.

Sugar: Apart from sweetening, and created air pocket, play a role in the creaming of the butter. I recommend for this recipe, using plan sugar and result in keep structure cake itself.

Vanilla: Use to bring intense vanilla flavor to a recipe.

Lemon Juice: Give tangy balance and delightful fresh.

Eggs: 3 eggs bind the cake together and also add richness and moisture to the cake. Before adding eggs in a recipe, crack them into a separate bowl to ensure no eggshells get into your finished cake.

Dry Ingredients Combine With Flour

Flour: Provides the structure of the cake. Wheat flour is common. I suggest all-purpose flour for this recipe. You can be substituted with plain flour.

Baking soda/power: To give rise of the cake by producing carbon dioxide when activated. Baking powder is double-acting, releasing gas when it becomes wet and gas when exposed to heat. Baking soda is an alkali and is used when acid ingredients are included in recipes. Baking soda and powder are not interchangeable, or substitute one for the other.

Salt: Enhances flavor.

Variations: This recipe uses dried cranberries and candies orange slices. You can be substituted with fresh blueberries, or Raspberries.

* Find the complete recipe with measurement below.

Cream Butter and Sugar

Beat the butter with sugar until crumbly texture, gradually whisk in the eggs one at a time. Beat in lemon juice, vanilla. Fold in the flour, fold in dried fruits.

Bake

Bake for 50 to 60 minutes until golden-brown, and a toothpick inserted in the middle comes out clean.

Note: To make candied orange slices, bring ¾ cup sugar and ¾ cup water to a boil; stir until sugar is dissolved about 3 minutes. Add the thinly sliced orange (look for Navel Oranges) and simmer 5 to 7 minutes or until tender. Drain and cool orange slices completely on a wire rack.