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.
- Preheat oven to 180 C, 350 F, Gas 4.
- Base line and grease a loaf tin (mine was a 2 lb tin).
- Weigh flour, baking powder, soda, sugar into a bowl and give a little whisk.
- 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!
- Fold the cranberries in by hand.
- Pour into prepared loaf tin.
- Bake for 55-60 minutes.
- Let cool in tin on a cooling rack for 10 minutes before turning cake out of tin to finish cooling.