The smell of fresh juicy oranges and the aroma of freshly baked fruit cakes is synonymous to me. Now my problem is I plan to make at least two to three new types of baked goodies every day but alas there are only 24 hours per day! I have a full-time job which is highly tasking and add to that the normal pressures of planning and running a household. Luckily for me having a very supportive family helps me a lot in all my creative endeavors.
Anyway leaving aside all the rambling, there are nearly 101 things that I plan to bake this festive season of Christmas! I had been dreaming of this orange cake for a fortnight now and finally a bit of Sunday evening baling resulted in this glorious, shiny, yummy, aromatic orange cranberry loaf cake.
Actually, I had planned on making an orange loaf cake but recently I had heard my sister’s podcast on the health benefits of cranberries(Google podcast) and had ordered a packet immediately. So, as I was assimilating all the ingredients to start putting together the cake I noticed the shiny new packet of Cranberries. And lo and behold my recipe was changed to an orange-cranberry loaf cake.
The ruby red cranberries dotting the shiny golden surface of my loaf cake truly enhanced its beauty as well as the taste!
Preparation time: 20 minutes.
Baking Time: 25 to 30 minutes
Eating Time: 5 minutes (LOL!)
- 1 ½ cup Flour (150gm)
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- ¾ cup Brown Sugar + 2 tbsp white sugar
- 3 Eggs
- Fresh Juice of 1 big orange
- Zest of 1 orange
- Vanilla Extract
- Melted Butter 150 gm
- Yoghurt 2 tbsp
- Dried Cranberries 3/4 cup
- Mixing Bowls, mixing spoons, cake mould/tin, hand whisk/electric whisk.
- Oil/melted butter for greasing the cake mould.
- Parchment/Baking Paper.
- Start by keeping all the ingredients on your work counter and all the mixing bowls, spoons, whisk etc ready.
- Line the loaf tin with parchment paper and grease it with melted butter or oil and keep it ready.
- Sieve the flour, baking powder, and baking soda together and mix it in a large dry mixing bowl.
- Melt the butter. I microwaved it for 30 to 40seconds in a glass bowl.
- Take the yogurt in a small bowl, add the white sugar and whisk with a fork till the yogurt has no lumps.
- In a large mixing bowl crack open the 3 eggs and add the brown sugar. Whip it with a handheld mixer or a whisk till light and foamy. It will take around 4 to 5 minutes at medium speed for the hand-held mixer.
- At this point, you will need to pre-heat the convection oven to 180o C.
- Add the melted butter to the egg mixture and continue to whip.
- Add in the yogurt and combine.
- Then add the orange juice which after mixing will give the egg mixture a wonderful orangey aroma and a golden sheen.
- Add the sieved flour mixture and mix with a spoon till the mixture is smooth.
- Add the cranberries and the orange zest in the end and combine.
- This batter is a pourable and liquid batter.
- Now quickly pour the batter into the paper lined and greased cake tin and scatter some of the cranberries on the top.
- Put the cake into the pre-heated oven and bake for30 minutes.
- After 20 minutes check the cake with a toothpick in the center and if it comes out sticky bake it for 10 more minutes.
- Then when the cake is baked completely remove it from the oven and let it cool a bit before removing from the loaf tin.
- Now your orange cranberry loaf cake is ready to be sliced and enjoyed by you and your family!
- The best thing about this cake was the shiny golden top surface and the heady aroma of oranges within. Its glaze was so perfect that I did not even think of putting any kind of frosting or drizzle on top for decoration. These type of cakes are best enjoyed with tea or coffee though even by itself it is absolutely moreish!!
- If you don’t have a loaf tin, you can easily change the cake tin type according to your liking.
- If you have any questions, please feel free to ask me anything about this cake in the comments section.