Citrus Cranberry Loaf Cake

Indulge in the delightful flavors of the holidays with this Citrus Cranberry Loaf Cake. The tangy cranberries perfectly complement the sweet citrus notes, creating a festive treat that’s ideal for a cozy winter gathering.


  • 300 grams of your choice of Milk (Dairy or Coconut work well)
  • 1 teaspoon of White Vinegar
  • 60 grams of freshly squeezed Orange Juice
  • Zest from one whole Orange
  • 180 grams of Granulated Sugar
  • 110 grams of Butter, melted and cooled
  • 1/4 teaspoon of Baking Soda
  • 1 teaspoon of Baking Powder
  • 14 grams of Cornstarch
  • 250 grams of All-Purpose Flour
  • 80 grams of Candied Orange Peel, finely chopped
  • 50 grams of Fresh Cranberries

Baking Steps:

  1. Start by preheating your oven to 350°F (175°C) and prep your 8-inch loaf pan with a bit of oil and a lining of parchment paper for easy cake release.
  2. In a large mixing bowl, blend together the milk, white vinegar, and orange juice. Add the orange zest and sugar, stirring until the sugar is fully dissolved.
  3. Take another bowl and sift together the flour, baking soda, baking powder, and cornstarch to ensure an even distribution in your batter.
  4. Gradually mix the dry sifted ingredients into the wet mix, being careful not to overwork the batter to keep it light and airy.
  5. Finally, fold in the candied orange peel and fresh cranberries, ensuring they’re evenly spread throughout the batter.
  6. Transfer the batter to your prepared loaf pan, spreading it out evenly. Pop it in the oven and bake for 45-50 minutes. The cake is done when it’s firm to the touch in the center and a toothpick inserted into the middle comes out clean.
  7. Allow the cake to cool in the pan for a short while, then transfer it to a wire rack to cool completely. For an extra touch of sweetness, brush the top with maple syrup and give it a light dusting of powdered sugar just before slicing. Enjoy the holiday flavors with each bite!

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