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.
Ingredients:
- 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:
- 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.
- 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.
- Take another bowl and sift together the flour, baking soda, baking powder, and cornstarch to ensure an even distribution in your batter.
- Gradually mix the dry sifted ingredients into the wet mix, being careful not to overwork the batter to keep it light and airy.
- Finally, fold in the candied orange peel and fresh cranberries, ensuring they’re evenly spread throughout the batter.
- 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.
- 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!
