Moist Orange Cranberry Cake
🍊 Moist Orange Cranberry Cake
Ingredients:
– 1½ cups (190g) all-purpose flour
– 1½ tsp baking powder
– ½ tsp baking soda
– ½ tsp ground cinnamon (optional)
– ¼ tsp salt
– ½ cup (1 stick / 113g) unsalted butter, softened
– ¾ cup (150g) granulated sugar
– 2 large eggs
– Zest of 1 large orange
– ½ cup (120ml) fresh orange juice
– 1 tsp vanilla extract
– 1¼ cups (150g) fresh or frozen cranberries, halved (if frozen, do not thaw)
– Optional: 2 tbsp chopped walnuts or pecans
For the orange glaze:
– ¾ cup (90g) powdered sugar
– 2–3 tbsp fresh orange juice
– Zest of ½ orange (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a bowl, whisk flour, baking powder, baking soda, cinnamon (if using), and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
4. Add eggs one at a time, then orange zest, orange juice, and vanilla. Mix until smooth.
5. Gradually add dry ingredients, mixing until just combined.
6. Gently fold in cranberries (and nuts, if using).
7. Pour batter into the prepared pan and smooth the top.
8. Bake 50–60 minutes, until a toothpick inserted in the center comes out clean (cover with foil if top browns too quickly).
9. Cool in the pan for 15 minutes, then transfer to a wire rack.
10. Whisk glaze ingredients until smooth. Drizzle over cooled cake. Let set 10 minutes before slicing
