The air was filled with the cheerful scent of citrus as I rummaged through my pantry, craving a cozy bake. That’s when I decided to whip up these enchanting Cranberry Orange Loaf Cakes with Creamy Orange Icing. With their vibrant orange zest and tart cranberries, these loaves offer a delightful burst of flavor that instantly brightens any gathering. Plus, they’re incredibly easy to make, allowing both seasoned bakers and kitchen novices to enjoy a festive treat without the fuss. Perfect for holiday brunches or as a sweet ending to a comforting dinner, these cakes are as versatile as they are scrumptious. Curious about how to bring this joyful dessert into your kitchen? Let’s dive in!
Why are these cakes a must-try?
Festive Flavors: These Cranberry Orange Loaf Cakes bring the warmth of the holidays right to your kitchen with fresh citrus and tart cranberries.
Easy to Bake: Whether you’re a seasoned baker or just starting out, this simple recipe is crafted for success, ensuring delicious results every time.
Versatile Treat: Enjoy them as a stand-alone dessert or paired with coffee during brunch; they elevate any gathering.
Make-Ahead Option: Prepping the batter a day in advance lets you enjoy the festivities without stress.
Irresistible Icing: The creamy orange icing not only looks stunning but adds a delightful sweetness that wraps up each bite perfectly.
Want more delightful ideas? Check out our Grinch Cupcakes Festive for another joyful treat this season!
Cranberry Orange Loaf Cakes Ingredients
Get ready to bake these scrumptious treats!
For the Loaf Cakes
- Baker’s Joy nonstick baking spray – Prevents cakes from sticking; any nonstick spray works too.
- 3 cups all-purpose flour – Provides structure; can be substituted with a gluten-free flour blend.
- 2 teaspoons Clabber Girl baking powder – Essential leavening agent for cake rise.
- 1/2 teaspoon salt – Enhances overall flavor.
- 3/4 cup Crisco® All-Vegetable Shortening – Adds moisture and fluffiness; feel free to use unsalted butter.
- 1½ cups white sugar – Adds sweetness and helps with moisture retention.
- 4 eggs – Binds ingredients together; egg substitute can work for a vegan option.
- 1 teaspoon almond extract – Introduces a lovely flavor; vanilla extract can be used as an alternative.
- 1/2 cup whole milk (or half and half) – Contributes moisture; opt for plant-based milk for a dairy-free version.
- 1/2 cup freshly-squeezed orange juice – Brings vibrant flavor and moisture to the cake.
- Zest of 2 large oranges – Adds bright citrus notes to the batter.
- 3 cups fresh cranberries (one 12-ounce bag) – Imparts delightful tartness; frozen cranberries are a fine substitute.
- 1/8 cup all-purpose flour (for mixing with cranberries) – Prevents cranberries from sinking in the batter.
For the Creamy Orange Icing
- 2 cups powdered sugar – The base for creating a sweet icing.
- 1/8 cup freshly squeezed orange juice (for icing) – Provides flavor and helps achieve the right consistency.
- Zest from 1 large orange (for icing) – Enhances the flavor of the icing beautifully.
These Cranberry Orange Loaf Cakes are sure to become a festive favorite in your household! Happy baking!
Step‑by‑Step Instructions for Cranberry Orange Loaf Cakes
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven warms up, grab two 8″x4″ or 9″x5″ loaf pans and coat them with Baker’s Joy nonstick baking spray. This will ensure your Cranberry Orange Loaf Cakes slide out easily after baking. Set the pans aside while you prepare the batter.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. This mixture forms the foundation of your cake, providing structure. Set the bowl aside so the dry ingredients can mingle while you focus on the wet ingredients.
Step 3: Cream the Shortening and Sugar
In a large mixing bowl, cream together 3/4 cup of Crisco® shortening and 1½ cups of white sugar using an electric mixer. Mix on medium speed for about 3-5 minutes, until the mixture is light and fluffy. This step helps incorporate air, leading to a tender crumb in your Cranberry Orange Loaf Cakes.
Step 4: Add Eggs and Extract
Once the shortening and sugar are fluffy, beat in 4 eggs one at a time, mixing well after each addition. Add in 1 teaspoon of almond extract and continue to blend until the mixture is smooth and well-combined. This will add richness and a delightful flavor to your loaves.
Step 5: Alternate Dry Ingredients and Milk
Gradually add the flour mixture and 1/2 cup of whole milk to the egg mixture. Begin and end with the dry ingredients, mixing on low speed after each addition until just combined. This alternating process ensures your batter stays light and airy for the perfect texture in your Cranberry Orange Loaf Cakes.
Step 6: Incorporate Orange Juice and Zest
Stir in 1/2 cup of freshly squeezed orange juice and the zest of 2 large oranges using a spatula. Mix until the batter is just combined; some small lumps are okay. The orange juice and zest will infuse a bright, citrusy flavor that beautifully complements the tart cranberries in the loaves.
Step 7: Prepare the Cranberries
In a small bowl, toss 3 cups of fresh cranberries with 1/8 cup of all-purpose flour. This light coating helps keep the cranberries suspended in the batter rather than sinking to the bottom. Gently fold the flour-coated cranberries into the cake batter, making sure to distribute them evenly.
Step 8: Pour and Bake
Evenly pour the batter into your prepared loaf pans, filling each about 2/3 full. Bake the loaves in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. You’ll know they’re done when the tops are golden and spring back when lightly pressed.
Step 9: Cool and Release
Once baked, remove the loaf pans from the oven and let them cool in the pans for 15-20 minutes. After cooling, gently release the cakes onto a wire rack to cool completely. This cooling period is crucial for letting the flavors develop in your Cranberry Orange Loaf Cakes.
Step 10: Make the Creamy Orange Icing
While the loaves are cooling, prepare the creamy orange icing by whisking together 2 cups of powdered sugar, 1/8 cup of freshly squeezed orange juice, and the zest from 1 large orange in a bowl. Mix until smooth and drizzleable. This icing will add a sweet finish to the flavorful loaves.
Step 11: Ice the Cakes
Once the loaves have cooled completely, drizzle the creamy orange icing generously over the tops. Allow the icing to set for a few minutes before slicing the loaves. The combination of the tart cranberries and sweet icing will make each bite of your Cranberry Orange Loaf Cakes unforgettable.
What to Serve with Cranberry Orange Loaf Cakes
The vibrant flavors of these delightful treats create the perfect opportunity to design a well-rounded meal that excites the palate.
- Spiced Apple Cider: This warm, aromatic drink enhances the cozy feeling of the loaf cakes, making it a perfect pairing for chilly gatherings.
- Creamy Mashed Potatoes: Rich and buttery, these will provide a soothing contrast to the tartness of cranberries, creating an enjoyable balance.
- Savory Herb Salad: A fresh salad with mixed greens and herbs adds brightness and crunch, complementing the sweet and tangy flavors of the loaf.
- Roasted Brussels Sprouts: Embellished with balsamic glaze, these crispy veggies add depth and a savory element to your meal, harmonizing beautifully with the cake.
- Honey Glazed Carrots: Sweet and tender, these carrots mirror the fruity notes of the cake while providing a splash of color to your festive table.
- Vanilla Ice Cream: The creamy, cool topping contrasts with the warm loaf cakes, delivering an indulgent dessert experience that’s truly irresistible.
Feeling adventurous? Try serving the cakes with a bright berry compote to offer a refreshing zing and enhance those luscious cranberry flavors!
How to Store and Freeze Cranberry Orange Loaf Cakes
Room Temperature: Keep your loaves in an airtight container for up to 3 days. This maintains freshness while allowing their delightful flavor to shine.
Fridge: If storing in the fridge, make sure to wrap your Cranberry Orange Loaf Cakes in plastic wrap, where they can last for up to a week without losing moisture.
Freezer: For longer storage, freeze the wrapped loaves for up to 3 months. Thaw them in the fridge overnight before serving for the best texture.
Reheating: To enjoy warm slices, simply microwave for about 15-20 seconds or pop them in a preheated oven at 350°F for a few minutes until heated through.
Tips for the Best Cranberry Orange Loaf Cakes
-
Use Room Temperature Eggs: Starting with room temperature eggs helps ensure better emulsification, resulting in a fluffier texture for your Cranberry Orange Loaf Cakes.
-
Don’t Skip the Flour Coating: Lightly coating the cranberries in flour prevents them from sinking to the bottom, ensuring an even distribution throughout your cakes.
-
Check for Doneness Wisely: Always insert a toothpick into the center to check for doneness; the cakes are done when the toothpick comes out clean or with just a few moist crumbs.
-
Cool Completely Before Icing: Let the cakes cool completely before drizzling the creamy orange icing; this prevents the icing from melting into the cake.
-
Experiment with Flavors: Don’t be afraid to swap out cranberries for other fruits! Try blueberries or cherries for a unique twist on your Cranberry Orange Loaf Cakes.
Make Ahead Options
These delightful Cranberry Orange Loaf Cakes are perfect for meal prep, allowing you to enjoy festive gatherings without last-minute stress! You can prepare the batter up to 24 hours in advance. Just mix the ingredients according to the recipe, then cover the bowl tightly with plastic wrap and refrigerate. To maintain their wonderful texture and flavor, mix in the cranberries right before baking. When you’re ready to enjoy these treats, simply pour the batter into the pans and bake as instructed. This makes serving a breeze, providing you with delicious, freshly baked loaves that are just as delightful as if they were made on the spot!
Cranberry Orange Loaf Cakes Variations
Feel free to explore these delightful twists that will take your cranberry orange loaf cakes to the next level and suit your tastes!
-
Berry Swap: Replace cranberries with cherries or blueberries for a different fruit flavor that still sings with sweetness.
Imagine a burst of juicy cherries nestled among moist cake, offering a refreshing change for the palate. -
Zesty Lemon Version: Use lemon juice and zest in place of orange for a tart lemon cranberry twist.
This brightens each bite with a citrusy zing that’s simply irresistible, especially for lemon lovers! -
Nutty Delight: Add chopped walnuts or pecans to the batter for a nutty flavor and delightful crunch.
The combination of textures will create a satisfying bite, enhancing the overall flavor profile beautifully. -
Dairy-Free Delight: Substitute whole milk with your favorite plant-based milk for a dairy-free version.
Enjoy the same moist texture and flavor while accommodating dietary preferences. -
Gluten-Free Treats: Swap all-purpose flour for a gluten-free flour blend to cater to gluten sensitivities.
No one will miss the gluten; the cakes remain fluffy and delicious! -
Honey Sweetened: Replace sugar with honey (adjusting liquid ingredients accordingly) for a natural sweetener twist.
The honey will lend a unique flavor and moisture, making each loaf especially tender. -
Spiced Up: Add ground cinnamon or nutmeg to the batter for a cozy, spiced version.
A hint of warmth from the spices will perfectly complement the tartness of the cranberries. -
Chocolate Drizzle: For a sweet touch, drizzle melted chocolate over the top instead of icing.
Chocolate lovers will cherish this unexpected and indulgent chocolatey contrast to the fruity cake!
Ready for more delicious ideas? You’ll love our Kodiak Cakes Waffle recipe for a healthy breakfast that can keep your energy flowing through festive days!
Cranberry Orange Loaf Cakes Recipe FAQs
What should I look for when selecting cranberries?
Absolutely! When shopping for cranberries, opt for fresh ones that are bright red and firm. Avoid any that are soft, shriveled, or have dark spots all over, as these may be past their prime. If using frozen cranberries, be sure they are not freezer burned and can be used directly in your batter without thawing.
How should I store my Cranberry Orange Loaf Cakes?
You can store your loaves in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, wrap them in plastic wrap and place them in the fridge, where they can last up to 1 week. Just remember to allow them to come to room temperature before serving!
Can I freeze the Cranberry Orange Loaf Cakes?
Very much! To freeze your Cranberry Orange Loaf Cakes, wrap them tightly in plastic wrap or aluminum foil, and then place them in a freezer-safe bag. They will stay delicious in the freezer for up to 3 months. When you’re ready to enjoy, just thaw them in the fridge overnight, and they’ll regain their lovely texture.
What if my cakes are too dry or crumbly?
Oh dear! If your cakes turn out dry, it may be due to overmixing the batter or baking them for too long. To fix this in the future, be careful not to over-mix after adding the dry ingredients, and always check for doneness a few minutes before the suggested baking time. If it happens, a drizzle of warm orange icing could help add moisture and flavor!
Are there any dietary considerations for these cakes?
Definitely! You can make these Cranberry Orange Loaf Cakes gluten-free by using a gluten-free flour blend in place of all-purpose flour. For a dairy-free option, swap whole milk with any plant-based milk and use plant-based shortening instead of Crisco. If you’re catering to allergies, ensure all ingredients are checked to avoid cross-contamination, especially with the powdered sugar which can contain traces of allergens.
Can I make the batter ahead of time?
Absolutely! Preparing the batter a day in advance is a wonderful tip! Simply store it in an airtight container in the refrigerator until you’re ready to bake. Just remember to let it come to room temperature for about 30 minutes before pouring it into the pans and baking for the best results. It’s a great way to save time on a busy holiday morning!
Cranberry Orange Loaf Cakes: Your New Holiday Favorite
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and coat two loaf pans with Baker's Joy nonstick baking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream together the shortening and white sugar until light and fluffy.
- Beat in the eggs one at a time and then mix in the almond extract.
- Gradually add the flour mixture and milk alternately to the egg mixture.
- Stir in the orange juice and zest until just combined.
- Toss the cranberries with flour and fold into the batter.
- Pour the batter into prepared loaf pans and bake for 50-60 minutes.
- Cool the loaves in the pans for 15-20 minutes before transferring to a wire rack.
- Prepare the icing by whisking together powdered sugar, orange juice, and zest until smooth.
- Drizzle the icing over cooled loaves and let set before slicing.
