Print

Moist Cranberry Orange Loaf Cake with Zesty Glaze

Close-up of a slice of moist cranberry orange cake drizzled generously with white citrus glaze.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You make this moist cranberry orange loaf cake using simple steps. It balances the tartness of cranberries with bright orange flavor and finishes with a sweet, zesty orange glaze. This recipe is perfect for holiday baking or a cozy afternoon 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
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1/4 cup fresh orange juice (for cake)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons 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 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 mixture is fragrant.
  4. Add the eggs, melted butter, 1/4 cup orange juice, milk, 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 just combined. Do not overmix; a few small lumps are fine.
  6. Gently fold in the chopped cranberries.
  7. Pour the batter into the prepared loaf pan.
  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 inverting it 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 teaspoon at a time, if the glaze is too thick.
  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 crowd pleasing dessert.

Notes

  • If you use frozen cranberries, do not thaw them first; toss them with one teaspoon of flour before adding them to the batter to prevent sinking.
  • You can make this cake ahead of time; store it tightly wrapped at room temperature for up to two days.
  • For an extra festive look, sprinkle coarse sugar over the top of the batter before baking.

Nutrition

Find it online: https://cravybite.link/cranberry-orange-cake-moist-loaf-recipe/