Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour your 9x5-inch loaf pan, or line it with parchment paper for easy removal. Zest one orange and roughly chop the fresh cranberries. Set aside.
Mixing Dry Ingredients
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to evenly distribute the leavening agents and salt.
Creaming and Mixing Batter
- Using an electric mixer, beat 1 cup softened unsalted butter and 2 cups granulated sugar together on medium-high speed until light, fluffy, and pale in color, about 3-5 minutes.
- Beat in the 4 large eggs one at a time, fully incorporating each before adding the next. Then mix in 1 teaspoon vanilla extract and 1 teaspoon orange zest.
- Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with 1/4 cup fresh orange juice, starting and ending with the flour mixture. Mix just until combined after each addition to avoid overmixing.
- Using a rubber spatula, fold in 1/2 cup roughly chopped fresh cranberries gently to distribute evenly without breaking them down.
Baking and Glazing
- Pour the batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 60 minutes.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
- While cooling, whisk together 1 cup powdered sugar, 2 tablespoons milk, and a splash of vanilla extract to make the vanilla glaze. Drizzle generously over the cooled cake.
Notes
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- To keep cranberries from sinking, toss them in a little flour before folding into batter.
- This cake freezes well; wrap tightly and freeze up to 3 months, glazing after thawing for best results.