Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 tablespoons orange zest (about 2 oranges)
- 3/4 cup orange juice (freshly squeezed)
- 1 teaspoon vanilla extract
- 1.5 cups fresh or frozen cranberries
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons orange juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and airy.
- Add the egg, orange zest, and vanilla extract to the butter mixture. Beat well until fully combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice. Start and end with the flour mixture. Mix until just combined. Do not overmix.
- Gently fold in the cranberries using a spatula.
- Pour the batter into the prepared loaf pan and smooth the top with a spoon.
- Bake for 55 to 65 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- While the cake cools, whisk the powdered sugar and orange juice together to make the glaze. Drizzle the glaze over the cooled cake before serving.
- Cook Time: Not specified