Cranberry Orange Loaf Cake

Cranberry season is in full blast!

I particularly like them in cakes because they burst, letting all the juices melt in the cake. They balance the sweetness of the cake perfectly with their tart and acidic taste.

Then you add orange zest and it adds a layer of bitterness that you SO didn’t know you needed.

It’s just what I love from a cake. Layer upon layers of flavor. YUM!

• 2 eggs

• 1 cup sugar

• 1/2 cup oil

• 1/2 cup orange juice

• 1 tsp vanilla

• 1 orange, zested

• 1 3/4 cup flour

• 2 tsp baking powder

• A pinch if salt

• 2 cups fresh cranberries (mixed with 1 tbsp flour)

Glaze:

• 1 cup powdered sugar

• 2 Tbsp orange juice

DIRECTIONS:

1. Preheat your oven to 350 F.

2. In a mixing bowl, start by whisking your eggs very well. Add 1 cup of sugar gradually to the eggs while whisking to form a thick and pale texture.

3. Add oil, orange juice, orange zest and vanilla. Whisk.

4. Add flour, baking powder and salt and mix until homogenous.

5. Fold in your cranberries.

6. Grease a rectangular loaf pan and pour your batter in it.

7. Bake for 60-65 minutes, or until a toothpick comes out clean.

8. Once cooled, remove from pan and drizzle glaze on top. 


For full video, click here.

Enjoy,

Guila