Cranberry Orange Loaf Cake | Tasty and Hasty

Tasty and Hasty

Name: Cranberry Orange Loaf Cake
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 10
Ingredients: Cake Mate Sugar, Blue; O Organics Sugar, Organic, Powdered; Bob's Red Mill Dark Rye Flour, Organic; Village Candle Citrus Zest; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS 100% Orange Juice, No Pulp; La Tourangelle French Infused Herbs De Provence Oil; BOOST Very Vanilla; Self Serve Shaved Brussel With Cranberries Feta; SIGNATURE SELECTS Baking Powder, Double Acting

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Cranberry Orange Loaf Cake

Serves 1015 mins prep65 mins cook

A perfect balance of tart cranberries and sweet cake, with added orange zest for a hint of bitterness. This moist loaf cake captures the delightful flavors of cranberry season, combining layers of taste that you'll love.

0 servings

What you need

cup sugar

cup powdered sugar

cup flour

orange zest

pinch salt

SIGNATURE SELECTS 100% Orange Juice, No Pulp

tbsp orange juice

La Tourangelle French Infused Herbs De Provence Oil

cup oil

tsp vanilla

Self Serve Shaved Brussel With Cranberries Feta

tbsp fresh cranberries

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

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Instructions

1: Preheat your oven to 350 F.

2: In a mixing bowl, whisk the eggs very well.

3: Gradually add 1 cup of sugar to the eggs while whisking to form a thick and pale texture.

4: Add oil, orange juice, orange zest, and vanilla. Whisk until combined.

5: Add flour, baking powder, and salt, mixing until homogenous.

6: Fold in the cranberries.

7: Grease a rectangular loaf pan and pour the batter into it.

8: Bake for 60-65 minutes, or until a toothpick comes out clean.

9: Once cooled, remove from the pan and drizzle glaze on top.

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