This Orange & Cranberry Loaf Cake has the delicious flavours of winter in the form of a moist cake topped with a tasty drizzle. It is perfect for any gathering, especially over the Christmas period.
Orange & Cranberry Loaf Cake – the flavours of winter
When autumn is nearing it’s end and you’ve had your fill of Spiced Pumpkin Cakes; it is time for delicious winter and festive flavours.
I say winter flavours, but this Orange & Cranberry Loaf cake should not only be made during the build up to Christmas! It can definitely be made at any time of year and will be delicious.
Although the flavours of orange and cranberry are often associated with Christmas, to me they remind me of winter as a whole. Especially with the subtle taste of cinnamon.
Are you a fan of loaf cakes?
I love a loaf cake. They’re so simple to make and don’t need a lot of fiddling with once they have been baked to make them look pretty.
My love of loaf cakes could also have something to do with my lack of affection towards buttercream. Yes, I said it. I’m not a fan of buttercream!
All this cake needs is a super simple drizzle. I do also like to sprinkle it with a few extra cranberries and orange zest to finish it to perfection.
Why soak the cranberries?
This step helps plump up the cranberries and make them juicier than in their original dried state.
It is also a great way to get more orange flavour into the cake as the cranberries absorb some of the orange juice as they are soaking.
Soaking the cranberries also infuses the orange juice with some extra sweetness from the cranberries. And the orange juice not absorbed by the cranberries is used for the drizzle.
Can i use fresh or frozen cranberries instead?
If you can’t find dried cranberries or would prefer not to use them, you can use fresh or frozen cranberries instead.
You wouldn’t need to soak fresh or frozen cranberries because they are already plump; so you can just skip this step.
I would suggest using 50-60g if you are using fresh or frozen cranberries instead of dried. If you are using frozen cranberries, you don’t need to defrost them.
why use yogurt in this cake?
I love using yogurt in cake recipes. It gives the cake a more dense texture but also provides a great flavour and moistness.
A traditional sponge recipe like my Vanilla Cupcakes is light and fluffy, whereas a yogurt based sponge has a closer texture, but is really delicious.
I think yogurt works particularly well in this cake because it keeps this deeper cake moist. I wanted a lovely deep cake which had the potential of becoming a little dry if I used a standard sponge recipe.
Margarine or butter?
You can use either margarine or butter to make this Orange & Cranberry Cake. Both will work just as well so it is down to personal preference.
I tend to use margarine because you can use it straight from the fridge as it is quite soft. If you do prefer to use butter, you really do need to make sure it is softened before starting to make the cake. When it is softened, it mixes so much easier and faster with the sugar.
If the butter is still a bit cold, it will take a lot longer to cream with the sugar and you could end up with lumps of butter.
Drizzles are fantastic!
I love a drizzle. It probably has something to do with the fact I’m not keen on buttercream, but I do love a drizzle.
Drizzles are so quick and easy to make. You literally just need a bowl and a spoon. What could be easier?
They are also lighter than buttercream so it doesn’t make the cake too sweet.
When making the drizzle you may not need to use all of the orange juice. Add a little at a time until you get to a consistency that is thin enough to drizzle but not too thin that it won’t hold it’s shape.
If you do add too much orange juice, just add a spoonful more icing sugar to thicken it up again.
Can I use a different tin?
If you don’t want to use a 2lb/900g loaf tin you can use different tins.
A really nice idea would be to make two mini loaves in 1lb/450g loaf tins. These would make lovely gifts for people.
You could also use an eight inch round cake tin instead. That would work just as well.
The 1lb cake tins and the eight inch tin would cook quicker than the recipe states below so check it after 20-25 minutes.
How many people will this cake serve?
That really depends how big you cut the slices!
I always say that loaf cakes will easily feed 12 people. But if people want a thicker slice then obviously it will be a little less.
How long will this cake keep for?
This Orange & Cranberry Loaf Cake will keep for 3-4 days in an airtight container.
It can also be frozen without the drizzle if you would like to eat it at a later date. Just make sure you wrap it thoroughly and eat it within three months of freezing it.
When you are ready to eat it, let the cake defrost fully at room temperature before adding the drizzle.
Other cakes you might like
- Blood Orange Drizzle Cake
- Lemon & Thyme Drizzle Traybake
- Gin & Lime Drizzle Cake
- Double Orange Cake
- Vegan Chocolate Orange Loaf Cake
Pin for later
Orange & Cranberry Loaf Cake
This Orange & Cranberry Loaf Cake has the delicious flavours of Winter in the form of a moist cake topped with a tasty drizzle. It is perfect for any gathering, especially over the Christmas period.
Ingredients
- 100 g dried cranberries
- 100 ml orange juice approx 1 orange
- 225 g margarine
- 200 g caster sugar
- 3 eggs
- 250 g plain flour
- 1½ tsp baking powder
- pinch of salt
- ¼ tsp cinnamon ground
- 1 orange zest
- 120 g fat free yogurt
For the drizzle
- 100 g icing sugar
- 2 tbsp orange juice from the soaked cranberries
- 2 tbsp dried cranberries
- zest orange
Instructions
-
Add 100g dried cranberries to a bowl with 100ml orange juice. Cover and allow to soak for one hour
-
Preheat the oven to 170ºC (fan assisted 190ºC non fan) and line a 2lb loaf tin
-
Cream 225g margarine and 200g caster sugar together for a couple of minutes until pale and fluffy
-
Add in 3 eggs one at a time mixing after each addition
-
Add in 250g plain flour, 1½ tsp baking powder, a pinch of salt, ¼ tsp cinnamon and zest of 1 orange and mix until completed combined
-
Add in 120g yogurt and the soaked cranberries reserving the juice they have been soaking in. Mix until just combined
-
Pour the cake mix into the lined tin and level. Bake in the oven for 55-60 minutes until golden brown and a cocktail stick comes out clean
-
Allow to cool in the tin for 15 minutes or so before turning out onto a wire rack to cool completely
-
Once the cake is completely cool, make the drizzle by mixing 2 tbsp orange juice that the cranberries were soaked in and 100g icing sugar
-
Drizzle across the cake and sprinkle with orange zest and 2 tbsp dried cranberries
Recipe Notes
You want the drizzle to be thin enough to actually drizzle but not too thin so it runs off the cake. Add more juice to thin it or a touch more icing sugar to thicken if needed.
Nutritional information is given as a guide only.
Bevyn Cassidy says
I’ve never used dried cranberries in cranberry bread before. Is there a benefit of using dried cranberries over fresh cranberries???
Curly says
Not specifically a benefit, but I’ve heard people struggling to find fresh cranberries in their local supermarkets. Dried cranberries are more readily available and probably cheaper I can imagine which hopefully means more people will be able to give this recipe a try 🙂
Jane Saunders says
I do love buttercream, but the older I get, the more I’m also enjoying loaf cakes like this with their much simpler icing. (All the cake for me, please). I think my husband, in particular, would adore this cake – I might just knock it up for him as a surprise this weekend.
Curly says
I love how simple loaf cakes are in general 🙂 If you do I hope he likes it!
Jo Allison / Jo's Kitchen Larder says
Such a delicious wintery loaf! I love your mum’s idea of soaking cranberries in the orange juice – genius! I’ll have a simple loaf like this with nice zesty drizzle over full blown cake with buttercream any day! 🙂
Curly says
Thanks Jo. Glad I’m not the only one who is partial to a loaf cake!
jacqui Bellefontaine says
OMG I so want to make this. I make an orange loaf cake that I love. I also love cranberries so I just know this is going to be delicious. Im pinning for later . as soon as i get a chance i shall be making this!
Curly says
Haha thanks Jacqui 🙂 Hope you enjoy it!
Corina Blum says
This looks gorgeous! I think orange and cranberries are so good together at this time of year.
Curly says
Thanks 🙂 so wintery aren’t they?
mandy says
So pretty Cat and I bet the flavours are just gorgeous. Love your drizzly icing too.
Curly says
Thanks Mandy 🙂
Choclette says
Ooh, this looks gorgeous and as you say it’s perfect for the festive season. Yoghurt always makes cakes extra special I find.
Curly says
Thanks 🙂
Kat (The Baking Explorer) says
What a gorgeous looking cake and I am loving the festive flavours!
Curly says
Thanks Kat 🙂
Susan says
Lovely cake. Just the sort I like without buttercream and loaf cakes are also my go to. So much easier to cut into.
P.S. it’s July but who cares!
Curly says
Thanks Susan 🙂 I love a loaf cake too! And there is absolutely nothing wrong with making this cake at any time of year. Glad you liked it.
Janice says
Such a delicious cake, it’s perfect to serve any time but especially around Christmas.
Curly says
I agree! The flavours are delicious at any time of year.
Chloe says
Flavours sound great and I love your yogurt based cakes!
Curly says
Thank you!
Mandy says
Hi there. This looks lovely. I am going to try making it today. I notice the loaf looks quite dark in the photo (without the drizzle) is it hard on the top please? I don’t really want a crust if possible. Thanks.
Curly says
Hi Mandy, I think some of that has to do with the lighting. It doesn’t have a crust, but if you are worried, you can loosely cover the cake with foil when it gets to the colour you like. As ovens can very I would check the cake around 45/50 minutes to see if it is baked but it might need a little longer if you have covered with foil. I hope you enjoy it 🙂
Mandy says
Thanks for your reply. I have made this twice since my first message. I followed your recipe exactly and it was excellent both times. (Not too dark at all) I candied some orange peel and decorated along the centre line with this and some dried cranberries. So refreshing when an online recipe works perfectly. Thanks so much.
Happy Christmas
Curly says
Hi Mandy, I’m so pleased to hear that. Thank you so much. Merry Christmas to you too.
Indiana says
Hey Cat,
Thanks for sharing this recipe. I will need to try it out. But actually I was looking for a zucchini loaf recipe, because a couple of years ago I bought one in a small café and since then I want to bake it myself. But I haven’t found a recipe yet, that satisfies me. Do you think you can share one so I can try it out? Your recipes are so delicious, so I think you will nail it. Thank you 😉
Ratna says
Hi baked d cake but even after 45 mins it was undercooked. I added yogurt after mixing in d eggs , just before adding d flour n in end i folded it with soaked cranberries. My loaf tin is almost 9,5 inch . Where did i go wrong. Ends were perfectly baked and so tum but the rest was undercooked.
Pls help
Curly says
Hi Ratna, sorry to hear it wasn’t cooked all the way through. I don’t know what a 9.5 inch tin is I’m afraid, is it a 2lb tin? If it is a different size to this it will definitely affect the cooking time. If it starts getting cooked in one place but not the other I would cover it loosely with foil.