Photo: Photo by Keith Weller, Public domain · source
Dish · From Bladwijzer
Cranberry and orange loaf cake
- Makes: 1 loaf tin of 25 cm (± 10 slices)
- Time: 20 min + 55 min baking
- From: American cranberry
Ingredients
- 200 g plain flour + 1 extra tablespoon
- 2 tsp baking powder
- 1 pinch of salt
- 120 g soft butter
- 150 g sugar
- 2 eggs
- 100 ml milk
- zest of 1 unwaxed orange
- 150 g cranberries (fresh or frozen)
Method
- Heat the oven to 175 °C (155 °C fan) and line the loaf tin with baking paper.
- Beat the butter and sugar for 3 minutes until light and fluffy. Beat in the eggs one at a time and add the orange zest.
- Mix 200 g flour, the baking powder and the salt and fold them into the batter alternately with the milk.
- Toss the berries in the extra tablespoon of flour and fold them gently into the batter.
- Spoon the batter into the tin and level the top.
- Bake for 50–55 minutes, until a skewer comes out dry. Cover with foil if the top gets too dark.
- Leave in the tin for 10 minutes, then cool on a rack.
Storing: Four days in an airtight tin; in slices, also 3 months in the freezer.