Loaded with aromatic orange zest and tart cranberries this loaf cake can be the perfect easy breakfast or dessert during the holidays.
Finding the right temperature is crucial during glazing. Make sure that your cake is cold (5C / 41F fridge temp) and the glaze is the right consistency so it won't be runny.
Prepare all ingredients at room temperature. Make sure they are all measured on a digital scale.
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Heat oven to 175 C / 347°F , no fan. Grease your loaf pan with butter and flour to avoid the cake from sticking to the pan.
In a bowl beat sugar with room temperature, soft butter with an Electric hand mixer (or stand mixer) for a few minutes until fluffy. In a separate bowl whisk the egg and incorporate to the batter slowly so the loaf won't break, then mix wet with dry ingredients.
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Apply a thin butter line on top of the cake batter - this will help to open up the loaf evenly during baking.
Bake for 45-50 min or until a skewer inserted comes out clean. Once loaf is baked, pour the warm orange juice syrup over 2-3 stages to sink in the cake. Cool the cake in the fridge before glazing.
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Moist, super delicious Cranberry Orange bread is perfect for breakfast or as a dessert!