2018 has started in a flurry of frosty mornings and crispy cold days and what we need is a little bit of comfort. As it happens, I am ready to start experimenting with new cake recipes, this is my idea of comfort. My cousin, Kathy, and her family came to visit a couple of weeks ago and she brought with her the most delicious loaf cake (in our opinion, anyway, as there wasn’t a lot left by the time she left!) I, therefore, insisted she gave me the recipe. So here we go:-
Cranberry & Orange Loaf Cake
2 cups / 260g of plain flour
3/4 cup / 100g of caster sugar
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 cup / 60g melted butter
3/4 cup orange juice
1 tbsp orange zest
1 medium egg beaten
1 cup / 100g chopped dried cranberries
1/2 cup / 50g chopped pecans (optional)
Tip:- mix a little of the flour to the cranberries (& pecans if using) before adding them to the mix so they don’t sink to the bottom of the cake.
- Preheat oven to 175 C / 350 F / Gas mark 4
- Grease and line a 1lb loaf tin
- Combine flour, sugar, baking powder, salt and bicarbonate of soda in a large bowl. Stir in the melted butter until combined. Add the orange juice, zest and the egg and mix well. Fold in the chopped cranberries (& pecans if using). Spoon the batter into the prepared tin.
- Bake in the oven for 60 to 70 mins, check the loaf after about 50 minutes. Pop a skewer or cocktail stick into the cake to check that the cake is cooked through (the skewer should come out clean).
- Allow the cake to cool in the tin for 10mins before turning out onto a cooling rack.
We found this cake is great with a cuppa or as a dessert with vanilla ice cream, all very comforting in our opinion!