Orange Cranberry Loaf (with eggs)
Hello my dear readers. Hope everyone is gearing up for the festive season. The latter half of the year is full of festivals and holidays which means a lot of socialising and gifting and meeting friends and family, right? It’s a very good time to try out new recipes. Moreover the orange season is just about to start, so do we need any more prompting to try an orange based cake recipe? Certainly not !! I already have a yummy n moist eggless orange cake in the blog. It’s a tried and tested recipe, vouched by many who have tried it. Here is a version which has eggs in it.
As I say always, use good quality ingredients for better flavour in your cakes. Wash and pat dry the orange very well before you zest it. I love my orange zester bought from Amazon. I use a 240 mp cup. Adding little butter enhances the flavour of the cake. I have used freshly squeezed orange juice. You may use store bought ones too. Always remember to use fresh baking powder and baking soda. So, let’s jump. to the recipe straight away. Please remember to share your feedback in the comments section. Would love to hear from you all. Till then, happy baking !!
Ingredients:
- All purpose flour 250 gm (2 cups)
- Salt a pinch
- Granulated sugar 200 gm (1 cup)
- Eggs 2
- Oil 1/4 cup (60 ml)
- Melted butter 2 tbsp
- Baking powder 1.5 tsp
- Baking soda 1/2 tsp
- Orange zest 1 tbsp
- Orange extract 1 tsp
- Orange juice 3/4 cup (180 ml)
- Milk 1/2 cup (120 ml)
- Cranberries 1 cup (150 gm)
Method:
- Preheat your oven at 160-170 degree Celsius for around ten minutes.
- Grease a loaf pan or an eight inch round tin with butter and dust it with flour. Tap out the excess flour
- Beat the eggs and sugar till the sugar is completely dissolved in the eggs. Add oil and the melted butter.
- Pour the extract and orange zest and combine well. Furthermore, add the orange juice and mix.
- Sieve the flour, salt and the leavening agents for two to three times.
- Add the dry ingredients in two or three batches into the egg mixture and fold gently. Add the milk and make a thick batter.
- Dust the cranberries with a tablespoon of flour and throw it into the batter. Toss it gently.
- Pour the batter into the prepared cake tin and tap it on the counter to remove the air bubbles if any. You may top it with more cranberries if you desire.
- Place the tin on the lowest rack of your oven and bake for 50-60 minutes or till a toothpick inserted into the centre comes out clean.
- Transfer the cake from the oven onto a wire rack. Allow it to cool for 5-8 minutes.
- De mould the cake and cool it on a wire rack.
- Slice the cake and enjoy!!
Notes:
- Use all ingredients at room temperature.
- Whisk the eggs nicely till it’s double in volume.
- You can drizzle the cake with an icing if you wish. For that, take 1 cup of icing sugar and add little orange juice to it. Whisk till you get a smooth flowing consistency thick liquid. Pour over the cake when it’s cold. Slice and enjoy.
- You may chop the cranberries if they are too big. I have used dried cranberries. You may use fresh cranberries as well.
- For a crunch, you may add some chopped almonds to the batter.