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Cranberry Orange Loaf Cakes

Cranberry Orange Loaf Cakes: Your New Holiday Favorite

These Cranberry Orange Loaf Cakes are a delightful burst of citrus flavor, perfect for any festive gathering during the holidays.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf Cakes
  • 1 can 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 gluten-free flour blend.
  • 2 teaspoons 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.
  • 1 1/2 cups white sugar Adds sweetness and helps with moisture retention.
  • 4 pieces 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 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 orange zest Adds bright citrus notes to the batter.
  • 3 cups fresh cranberries Imparts delightful tartness; frozen cranberries are a fine substitute.
  • 1/8 cup all-purpose flour For mixing with cranberries to prevent sinking.
For the Creamy Orange Icing
  • 2 cups powdered sugar The base for creating a sweet icing.
  • 1/8 cup freshly squeezed orange juice Provides flavor and helps achieve the right consistency.
  • Zest from 1 large orange orange zest Enhances the flavor of the icing beautifully.

Equipment

  • Loaf Pans
  • electric mixer
  • mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and coat two loaf pans with Baker's Joy nonstick baking spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, cream together the shortening and white sugar until light and fluffy.
  4. Beat in the eggs one at a time and then mix in the almond extract.
  5. Gradually add the flour mixture and milk alternately to the egg mixture.
  6. Stir in the orange juice and zest until just combined.
  7. Toss the cranberries with flour and fold into the batter.
  8. Pour the batter into prepared loaf pans and bake for 50-60 minutes.
  9. Cool the loaves in the pans for 15-20 minutes before transferring to a wire rack.
  10. Prepare the icing by whisking together powdered sugar, orange juice, and zest until smooth.
  11. Drizzle the icing over cooled loaves and let set before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 2IUVitamin C: 15mgCalcium: 4mgIron: 6mg

Notes

Use room temperature eggs for a fluffier texture and don't skip the flour coating for cranberries.

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