Description
A moist, one-bowl holiday loaf cake featuring tart dried cranberries and bright orange zest, finished with a glossy orange glaze. It is easy to make, travels well, and tastes even better the next day.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (120g) dried cranberries
- Zest of 2 medium oranges
- ½ cup (120ml) fresh orange juice
- 1 cup (240ml) buttermilk
- 1 ½ cups (180g) confectioners’ sugar, sifted
- 2–3 tablespoons fresh orange juice (for glaze)
- 1 teaspoon orange zest (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat the softened butter and granulated sugar until light and fluffy (3-4 minutes with mixer or 5-6 minutes with whisk).
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Reduce mixer speed to low. Add dry ingredients in three additions, alternating with buttermilk and orange juice. Start and end with dry ingredients. Mix until just combined.
- Gently fold in dried cranberries and orange zest.
- Pour batter into prepared pan and smooth top. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- While cake cools, whisk confectioners’ sugar, 2-3 tablespoons orange juice, and 1 teaspoon zest until smooth and pourable.
- Drizzle glaze over completely cooled cake. Let set for 15-20 minutes before slicing.
Notes
Ensure butter and eggs are at room temperature for best emulsification. Do not overmix the batter to avoid a tough texture. The cake stays fresh for up to 4 days at room temperature or can be frozen for up to 3 months. For a gluten-free version, use a 1-to-1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32
- Sodium: 220
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 52
- Fiber: 1
- Protein: 4
Keywords: holiday baking, cranberry loaf, orange cake, quick bread, one-bowl recipe, Christmas brunch, gluten-free option