Cake with cranberries, nuts, and orange

I usually make a loaf cake when I need something sweet, quick, and low-maintenance. I found this recipe from Martha Stewart and have adapted it a few times, especially since I had a bag of cranberries sitting in the freezer for a while. I love that it doesn't require fancy ingredients or complicated steps.

Quick Info

Total time: about 1 hour and 20 minutes
Prep time: 25 minutes
Baking time: 55 minutes
Servings: 1 loaf (9x5 inch pan)
Difficulty: easy to medium
Recipe type: homemade loaf cake, suitable for a snack or breakfast

Ingredients

115 g butter (plus a little for greasing the pan)
360 g flour (2 cups)
180 ml heavy cream or sour cream (3/4 cup)
zest of 1 orange
2 tablespoons fresh orange juice (lemon juice can also be used)
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
a pinch of salt
200 g sugar (1 cup)
2 large eggs
1 cup cranberries (fresh or frozen, thawed and well-drained)
60 g chopped toasted nuts (1/2 cup)

Instructions

1. Preheat the oven to 175°C (350°F). Grease the loaf pan with butter and dust it with flour.
2. In a small bowl, mix the cream with the vanilla extract and orange juice.
3. In another bowl, combine the flour, baking powder, baking soda, and salt.
4. In a large bowl, beat the softened butter with the orange zest and sugar until creamy and light in color (about 3-5 minutes on medium speed).
5. Add the eggs one at a time, mixing after each addition.
6. Gradually add the flour mixture in three parts, alternating with the cream mixture in two parts (start and end with flour). Mix on low speed just until combined.
7. Fold in the cranberries (if frozen, rinse them under cold water and drain well) and the chopped nuts using a spatula.
8. Pour the batter into the pan and level it with the spatula.
9. Bake in the center of the oven for about 55 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the loaf cool for 15 minutes in the pan, then turn it out onto a rack or platter to cool completely.

Why I Make This Recipe Often

It's a quick loaf that uses what I already have in the fridge or freezer. It keeps well for a few days and pairs nicely with coffee or tea. I love the combination of tart cranberries with nuts and orange; it's not overly sweet.

Tips and Variations

Tips

If using frozen cranberries, rinse and drain them well to avoid excess moisture in the batter.
I lightly toast the nuts beforehand, let them cool, and then chop them.
Do not overmix the batter after adding the flour to prevent a dense loaf.

Substitutions

You can use heavy cream or sour cream; the result will be similar.
Lemon works just as well in place of orange.
Other tart fruits can be used instead of cranberries, but the texture and flavor will differ.

Variations

You can add a bit more orange zest if you want a more intense flavor.
A pinch of cinnamon can also be added to the flour mixture.
If you don't have nuts, you can omit them or substitute with almonds.

Serving Ideas

I cut thick slices and serve them for breakfast or as a dessert alongside coffee.
You can make a simple topping of powdered sugar and orange juice if you want a thin glaze.

Frequently Asked Questions

1. Can I use dried cranberries?
For this recipe, fresh or frozen cranberries are ideal. Dried cranberries can be used if you have nothing else, but the loaf will be sweeter and less moist.

2. Do I need to toast the nuts beforehand?
It's not necessary, but toasted nuts add a nicer flavor and won't become soft in the loaf.

3. Can I make the loaf without a mixer?
You can use a whisk, but it's harder to cream the butter and sugar. It's important for the butter to be soft.

4. What if I don't have vanilla extract?
You can omit it or substitute it with vanilla sugar.

5. Can I freeze the loaf?
Yes, it can be frozen either whole or in slices, well-wrapped, but the texture will be slightly different after thawing.

Nutritional Information

Approximately, one slice has about 220-250 kcal, varying based on the size of the pan and the thickness of the slices. For a whole loaf (about 12 slices): 2650-3000 kcal total. Approximately 12 g fat/slice, 30-35 g carbohydrates, 3-4 g protein. These are just estimates.

Storage and Reheating

The loaf keeps well for 3-4 days at room temperature in an airtight container or wrapped in foil. If you want, you can heat it for a few seconds in the microwave. I do not recommend storing it in the fridge; it dries out. You can freeze slices, but let them thaw at room temperature.

 Ingredients: For 1 loaf in a 23 cm/13 cm pan or a long pan. If you use a cup as a measuring unit, use a 250 ml cup! 115 g butter plus for greasing the pan (1/2 cup) 360 g flour (2 cups) 180 ml whipped cream (3/4 cup) or heavy cream zest of one orange plus 2 tablespoons of fresh orange juice (I used lemon) 1 teaspoon vanilla extract 1/4 teaspoon baking powder 1/4 teaspoon baking soda a pinch of salt 200 g sugar (1 cup) 2 large eggs 1 cup cranberries (fresh or frozen) 60 g roasted and coarsely chopped nuts (1/2 cup)

 Tags:  fruit cake vanilla cake