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Moist Cranberry Orange Loaf Cake with Zesty Orange Glaze

A close-up of a freshly baked cranberry orange cake loaf drizzled with white glaze and studded with dried cranberries.
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Create a truly festive and flavorful cake with this easy, one-bowl Cranberry Orange Loaf Cake. It features a moist crumb, bright citrus zest, and a simple, zesty orange glaze, making it perfect for holiday gatherings, brunch, or an afternoon tea cake.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large oranges
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1/4 cup fresh orange juice (for cake)
  • 1 1/2 cups powdered sugar (for glaze)
  • 2 tablespoons fresh orange juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Add the granulated sugar and orange zest to the dry ingredients. Use your fingers to rub the zest into the sugar until fragrant. This step releases the oils for maximum flavor.
  4. In a separate medium bowl, whisk the eggs, melted butter, milk, vanilla extract, and 1/4 cup of orange juice until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
  6. Gently fold in the chopped cranberries.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  10. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add more juice, a teaspoon at a time, if the glaze is too thick.
  11. Once the cake is completely cool, drizzle the zesty orange glaze over the top. Allow the glaze to set before slicing and serving.

Notes

  • If you use frozen cranberries, do not thaw them before adding them to the batter.
  • For an extra festive look, dust the cooled cake with powdered sugar instead of using the glaze.
  • This loaf cake is excellent for holiday baking and keeps well stored at room temperature for up to three days.

Nutrition

Find it online: https://blissbatter.com/cranberry-orange-cake-recipe-moist-glaze/