Home Recipes Cranberry-Orange Loaf Cake

Cranberry-Orange Loaf Cake

Name: Cranberry-Orange Loaf Cake
Prep time: 00:15
Cook time: 1:10
Total time: 1:25
Yield: 8
Ingredients: 2 cups Great Value All-Purpose White Flour; 1 cup Granulated Sugar; 1 tsp Great Value Baking Powder; 0.5 tsp Great Value Baking Soda; 0.25 tsp Great Value Table Salt; 1 med Orange; 0.75 cup Great Value Orange Juice; 0.25 cup Butter; 1 Great Value Large Egg; 1 cup Cranberries; Great Value Pecan Halves; 0.25 cup Great Value Dried Cranberries

1-hour 25-Minute recipe Serves 8

A quick loaf cake is hands-down one of the easiest and best dessert recipes. It works as a snack, a tea cake or after-dinner dessert (with a sweet glaze). This wintry version uses fresh citrus and tart fresh cranberries.

Tip: This cranberry-orange loaf cake keeps well in the freezer. Pre-slice for quick and easy thawing.

1-hour 25-Minute recipe Serves 8

Ingredients

2 cups

All-purpose flour

1 cup

Granulated sugar

1 tsp

Baking powder

1/2 tsp

Baking soda

1/4 tsp

Salt

1 tsp

Orange zest

3/4 cup

Orange juice

1/4 cup

Butter, at room temperature

Egg

1 cup

Frozen cranberries

1/4 cup

Pecan halves, coarsely chopped (optional)

1/4 cup

Dried cranberries

Directions

Prep: 15-minute | Cook: 1-hour 10-Minute

1
Position rack in centre of oven, then preheat to 350°F. Line an 8x4-in loaf pan with overhanging parchment.
2
Stir flour, sugar, baking powder, baking soda and salt in a large bowl. Stir in orange zest.
3
Whisk orange juice, butter and egg in a medium bowl until combined. Stir into flour mixture.
4
Stir in cranberries, pecans and dried cranberries until just combined. Scrape batter into prepared pan.
5
Bake until a skewer inserted in centre of loaf comes out clean, about 70 to 75 minutes. Cool loaf in pan for 10 minutes, then transfer loaf to a rack to cool.

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Cranberry-Orange Loaf Cake

Ingredients

Directions

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