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Cranberry and Orange Loaf Cake

By Britney
Prep: 40 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 50 minutes
Servings: 12 slices
sliced cranberry orange loaf cake on a cutting board topped with buttermilk glaze and fresh cranberries.
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Bright, moist cranberry orange loaf topped with a sweet orange-buttermilk glaze. Cozy, citrusy, and perfect for holiday baking.

Equipment

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Ingredients 

For the Cranberries

  • 1 1/2 cups (355 g) Cranberries, (cut in half, leave smaller cranberries whole)
  • 1 tbsp All Purpose Flour
  • 1 tbsp Sugar

Loaf Cake

  • 2 cups + 2 tbsp (281 g) All Purpose Flour
  • 1 1/4 tsp Baking Powder
  • 1/4 tsp Nutmeg
  • 1 tsp Kosher Salt
  • 1 1/3 cups (266 g) Sugar
  • 1 tbsp Orange Zest
  • 3/4 cup (168 g) Salted Butter, (room temperature)
  • 2 tbsp (28 g) Vegetable Oil
  • 4 large (4 g) Eggs, (room temperature)
  • 1/3 cup (80 g) Sour Cream, (room temperature)
  • 1 1/2 tsp (1) Vanilla Extract
  • 2 tbsp (2 g) Orange Juice

Orange Buttermilk Glaze

  • 2 tbsp Salted Butter, (melted)
  • 2 cups (g) Powdered Sugar
  • 2 tbsp (g) Buttermilk
  • 1 tbsp (g) Orange Juice
  • 1 tsp Vanilla Extract

Instructions 

  • Preheat the oven to 325 degrees F. Spray a 9x5 loaf pan with nonstick baking spray or line with parchment paper. Set aside.
  • Cut the 1 1/2 cups Cranberries in half and place into a small bowl. Add 1 tbsp All Purpose Flour and 1 tbsp Sugar and toss together, ensuring all of the cranberries are coated. Set aside.
  • In a large bowl, combine 1 1/3 cups Sugar and 1 tbsp Orange Zest. Pinch together with your finger until fragrant and the sugar takes on a slight orange hue. Add the room temperature 3/4 cup Salted Butter and use an electric hand mixer (or put into the bowl of a stand mixer with the paddle attachment) to cream together for 3-4 minutes, until pale and fluffy. Add in the 2 tbsp Vegetable Oil and mix until combined.
  • Begin adding eggs, one at a time, ensuring that the eggs are fully incorporated prior to adding the next. 4 large Eggs
  • In a separate bowl, whisk together 2 cups + 2 tbsp All Purpose Flour, 1 1/4 tsp Baking Powder, 1/4 tsp Nutmeg, and 1 tsp Kosher Salt. Add half of the flour mixture to the wet ingredients and mix until just combined, about 15 seconds. Then add in the 1/3 cup Sour Cream, 1 1/2 tsp Vanilla Extract, and 2 tbsp Orange Juice (I like to squeeze the juice out of the oranges that I zested). Mix together until combined, then add the remainder of the dry ingredients and mix until smooth.
  • Use a rubber spatula to fold in the cranberries and pour batter into the prepared pan. Bake for 70-80 minutes, until a wooden skewer stuck down into the center of the loaf comes out with just a few moist crumbs (the top of the loaf should not look wet, it should look baked and golden brown).
  • Allow the loaf to cool in the loaf pan for 10 minutes, then invert onto a wire rack to cool completely.
  • While the cake is cooling, make the orange buttermilk glaze. Combine melted butter, powdered sugar, buttermilk, orange juice, and vanilla extract in a large bowl. Whisk together until combined and smooth. 2 tbsp Salted Butter 2 cups Powdered Sugar 2 tbsp Buttermilk 1 tbsp Orange Juice 1 tsp Vanilla Extract
  • Pour the glaze on top of the cooled loaf and enjoy!

Nutrition

Calories: 509kcal, Carbohydrates: 78g, Protein: 7g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 102mg, Sodium: 374mg, Potassium: 106mg, Fiber: 2g, Sugar: 44g, Vitamin A: 565IU, Vitamin C: 5mg, Calcium: 56mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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