Cranberry Orange Cake

This Christmas, I tried a new recipe of cranberry orange cake and absolutely loved it, so had to document it for myself :D

Usually for Christmas I make another fruit cake with dried fruits, which is delicious too, but this cake seems easier to make and very refreshing taste with hint of orange. And since this does not involve soaking the fruits overnight, this comes together pretty easily too. Please visit this link to see the recipe for the fruit cake.

For cranberry orange cake, you'll need:

- 1 ⅔ cups all-purpose flour

- A pinch of salt

- 1 ½ teaspoons baking powder

- 1 cup sugar

- Zest of 1 orange

- ¾ cup + 1 Tablespoon unsalted butter, melted

- 4 large eggs

- ¼ cup orange juice, freshly squeezed

- ½ cup dried cranberries, finely chopped

FOR THE GLAZE:

- 1 cup confectioners’ sugar

- 1 Tablespoon orange juice, freshly squeezed

- 2 Tablespoons milk, plus more as needed

-  1 Tablespoon orange zest

INSTRUCTIONS

Preheat the oven to 350°F and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan. Set aside.

Sift flour into a bowl and stir in the salt and baking powder.

In a separate bowl, rub the sugar with the orange zest until fragrant. Whisk in the melted butter, then add the eggs, one at a time, whisking after each addition. Pour the freshly squeezed orange juice and mix until smooth and combined (do not overmix).

Fold in the dry ingredients to the wet ingredients in two batches, stirring thoroughly after each addition.

Stir in the cranberries (finely chopped), making sure they are spread all over the batter.

Pour the batter into the prepared loaf pan and bake for approx. 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer to a wire rack and allow to cool completely.

Prepare the glaze by whisking all the ingredients together (minus the orange zest), adjusting the milk quantity to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and drizzle glaze slowly over top of loaf, allowing it to drip down the sides a bit. Sprinkle with orange zest all over the glaze. Cool completely, then slice and enjoy.

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