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Trendy Spiced Cranberry & Orange Loaf Cake

This isn't your grandma's dense fruitcake! This modern take is a moist, tender loaf cake bursting with festive flavors of tart cranberries, bright orange zest, and warming winter spices. Topped with a glistening orange glaze, it's elegant, easy to slice, and perfect for gifting or a holiday brunch. "Loaf cakes" are trendy, easy to make, transport well, and this flavor profile is fresh and festive without being overly heavy like traditional fruitcake.
Imprimer la recette
Temps de préparation 15 minutes
Temps de cuisson 55 minutes
Temps total 1 heure 10 minutes
Portions: 6
Type de plat: Dessert, Goûter, Petit déjeuner
Cuisine: Américaine, Française
Calories: 150
Ingredients Method

Ingrédients
  

  • 1 ½ cups 190g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup 113g unsalted butter, softened
  • ¾ cup 150g granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup 120ml buttermilk (or milk + 1 tsp lemon juice)
  • 1 cup 120g fresh or frozen cranberries
  • Zest of 1 orange
  • For the Orange Glaze:1 cup 120g powdered sugar
  • 2-3 tablespoons fresh orange juice
  • Preheat & Prep: Preheat oven to 350°F 175°C. Grease and flour a 9x5 inch (23x13 cm) loaf pan.

Method
 

  1. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  2. Wet Ingredients: In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
  3. Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with dry ingredients. Mix until just combined; do not overmix.
  4. Fold In: Gently fold in the cranberries and orange zest.
  5. Bake: Pour batter into the prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Cool & Glaze: Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Once cool, whisk powdered sugar and orange juice for the glaze. Pour glaze over the cooled cake. Slice and serve.