Glazed Orange-Cranberry Loaf Cake
This tastes like a pound cake and could also double as a coffee cake!Plan Ahead Note: the butter and eggs need to be brought to room temperature.
Ingredients
Loaf Cake
- 1 cup fresh cranberries
- 1 ⅔ cup all-purpose flour plus 1 Tablespoon for dredging cranberries
- ½ cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 1 Tablespoon grated orange zest
Orange Glaze
- ¼ cup sugar
- ¼ cup fresh squeezed orange juice
Instructions
Cake
- Preheat oven to 350°.
- Grease a 9" x 5" loaf pan using PAM Baking with Flour.
- Toss the cranberries with 1 Tablespoon of flour in a small bowl.
- Using a mixer fitted with a paddle attachment, cream the butter and sugar in a large bowl on medium-high speed for about one minute, until light and fluffy.
- Add the eggs and beat on medium-high speed for one minute.
- In a small bowl combine the flour, baking powder, and salt.
- Add half of the flour mixture to the butter, mix on low speed until just combined.
- Add half of the milk and mix on low speed just until combined. Then add the remainder of the flour mixture, then mix in the remainder of the milk.
- Fold in the orange zest and the cranberries.
- Pour the batter into the pan and bake one hour , or until a toothpick stuck into the center of the loaf comes out clean.
- Cool the loaf for about 15 minutes and then remove it from the pan.
Orange Glaze
- Combine the sugar and orange juice in a small saucepan set over medium-high heat and bring to a boil.
- Cook for about 30 seconds and remove the pan from the heat.
- Gently pierce the top of the loaf cake many times with a toothpick. Use a pastry brush to apply the glaze evenly over the top of the loaf.
Notes
Recipe adapted from The Pastry Queen Cookbook