Cranberry Orange Loaf

READY IN: 50mins
Recipe by Gingerbee

This is a wonderful sweet and tangy holiday cake that can be made weeks in advance. The longer it rests the flavors develop and they're a great treat to give as a gift.

Top Review by Gay Gilmore

This sounds great on paper, and the flavor is good, but there were problems with the recipe. This really didn't rise at all, and I know my baking power was fresh. The bigger problem was the glaze. Does it need to be cooked into a syrup? Seemed weird to just mix a cup of orange juice with a cup of sugar. When I poured it over the cooled cake it just ran right off into a puddle on the plate.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Bowl#1~ sift flour, sugar, BP, dates, nuts, cranberries and zest of 2 oranges; set aside.
  3. Bowl#2~ In a mixing bowl, beat eggs, oil and buttermilk and add to dry ingredients in bowl#1.
  4. Pour into 2, well-greased loaf pans 7-1/2" x 3".
  5. Bake for 35 minutes or until cake-tester comes out clean.
  6. Cool.
  7. Mix orange juice and sugar and pour over cooled cake.
  8. These cakes keep very well in the refrigerator for 2 weeks wrapped in plastic wrap and turned upside down and right-side up to distribute the moisture evenly throughout.

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