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.
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!
Moving on from that bombshell…Loaf cakes are underrated and need to be celebrated more!
A cake with flavours that remind us of Winter
This Orange & Cranberry Loaf Cake came about by wanting to make a cake with wintery/Christmas flavours.
I say Christmas 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.
Why soak the cranberries?
I was telling my Mum about my plan to make this Orange & Cranberry Loaf Cake and it was her that gave me the idea to soak the cranberries.
This step helps plump up the cranberries and make them juicier than in their original dried state. Soaking them also gives you the opportunity to use the soaking liquid in the drizzle which helps add even more flavour.
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.
You wouldn’t need to soak fresh or frozen cranberries so you can skip this step.
I would suggest using 50-60g if you are using fresh or frozen cranberries instead of dried.
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 overly 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 hungry people are!
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 cake will keep for 3-4 days in an airtight container.
It can also be frozen without the frosting 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.
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
- 85 g dried cranberries
- 70 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
- 1 tbsp orange juice
Instructions
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Add the cranberries to a bowl with the juice of one orange (approx 70ml). Cover and allow to soak for one hour
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Preheat the oven to 170ºC (fan assisted 190ºC non fan) and line a 2lb loaf tin
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Cream the margarine and sugar together for a couple of minutes until pale and fluffy
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Add in the eggs one at a time mixing after each addition
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Add in the flour, baking powder, salt, cinnamon and orange zest and mix until completed combined
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Add in the yogurt and cranberries reserving the juice they have been soaking in. Mix until just combined
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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
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Once the cake is completely cool, make the drizzle by mixing the orange juice that the cranberries were soaked in with the additional orange juice and icing sugar. Drizzle across the cake and serve
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.
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I’ve never used dried cranberries in cranberry bread before. Is there a benefit of using dried cranberries over fresh cranberries???
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 🙂
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.
I love how simple loaf cakes are in general 🙂 If you do I hope he likes it!
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! 🙂
Thanks Jo. Glad I’m not the only one who is partial to a loaf cake!
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!
Haha thanks Jacqui 🙂 Hope you enjoy it!
This looks gorgeous! I think orange and cranberries are so good together at this time of year.
Thanks 🙂 so wintery aren’t they?
So pretty Cat and I bet the flavours are just gorgeous. Love your drizzly icing too.
Thanks Mandy 🙂
Ooh, this looks gorgeous and as you say it’s perfect for the festive season. Yoghurt always makes cakes extra special I find.
Thanks 🙂
What a gorgeous looking cake and I am loving the festive flavours!
Thanks Kat 🙂
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!
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.