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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.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 1 loaf
Course: Dessert
Ingredients Method Notes

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

Method
 

Cake
  1. Preheat oven to 350°.
  2. Grease a 9" x 5" loaf pan using PAM Baking with Flour.
  3. Toss the cranberries with 1 Tablespoon of flour in a small bowl.
  4. 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.
  5. Add the eggs and beat on medium-high speed for one minute.
  6. In a small bowl combine the flour, baking powder, and salt.
  7. Add half of the flour mixture to the butter, mix on low speed until just combined.
  8. 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.
  9. Fold in the orange zest and the cranberries.
  10. Pour the batter into the pan and bake one hour , or until a toothpick stuck into the center of the loaf comes out clean.
  11. Cool the loaf for about 15 minutes and then remove it from the pan.
Orange Glaze
  1. Combine the sugar and orange juice in a small saucepan set over medium-high heat and bring to a boil.
  2. Cook for about 30 seconds and remove the pan from the heat.
  3. 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