Cranberry and Orange Loaf

I’ve been guilty of only using cranberries for a sauce to go with turkey.  After Thanksgiving I had some left and rather than freezing them I wanted to use them differently. The Cranberry orange muffin at Starbucks was my inspiration but rather than make muffins, I wanted to make a loaf.  I found this recipe on the internet and its my new favourite cake! It really wakes up the taste buds! It has a zingy, zesty taste. Orangey with tart little bursts of cranberry cutting through the sweetness.  It’s like a little burst of sunshine in your mouth!  As well as tasting good, this cake only has a little butter compared to other cakes so it’s not so high in fat!

Cranberry and Orange Loaf (adapted from this recipe)

  • 250 gram plain (all-purpose) flour.
  • 1 & half tsp baking powder.
  • 1/2 tsp baking soda.
  • 200 gram sugar (I use unrefined).
  • Zest of 1 orange.
  • 150 ml orange juice (from about 1 and half oranges depending on size).
  • 60 gram unsalted butter, melted.
  • 1 large egg, beaten.
  • 125 gram fresh cranberries, rinsed.
  1. Preheat oven to 180 C, 350 F, Gas 4.
  2. Base line and grease a loaf tin (mine was a 2 lb tin).
  3. Weigh flour, baking powder, soda, sugar into a bowl and give a little whisk.
  4. Add melted butter followed by the egg, zest and juice of the orange. I used my mixer but it turns out fine if you just mix with a wooden spoon and some elbow grease!
  5. Fold the cranberries in by hand.
  6. Pour into prepared loaf tin.
  7. Bake for 55-60 minutes.
  8. Let cool in tin on a cooling rack for 10 minutes before turning cake out of tin to finish cooling.
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  1. #1 by lizthechef on December 5, 2011 - 15:46

    I love cranberries and try to freeze several bags while they are in season – your cake looks perfect, lots of citrus and not too sweet.

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