Cranberry Almond and Orange Loaf Cake
The seasonal cranberry shines with flavors of almond and orange in this easy to create loaf cake perfect for late fall and winter brunch.
Ingredients
- 11 Tbsp Unsalted Butter
- 1 cup Granulated Sugar
- 1 orange Zest The zest of one medium orange, reserve the remainder of the orange, for juice.
- 1 Tbsp Fresh Orange Juice
- 1 tsp Vanilla Extract
- ½ tsp Almond Extract
- 3 Large Eggs
- ⅔ cup All-purpose flour
- 1¼ tsp Baking powder
- ⅛ tsp Salt
- 1 cup Almond Flour
- 2 cups Fresh Cranberries
Icing
- 1 cup Confectioner's Sugar
- 1 Tbsp Orange Juice
Instructions
- Preheat the over to 375°F
- Line a 8 inch loaf pan with parchment, and set aside.
- Place butter, sugar, zest, juice, vanilla and almond extracts in the bowl of a stand mixer. Mix on medium speed until light and fluffy.
- Add in the eggs, and mix until well combined.
- In a separate bowl, whisk together flour, baking powder, salt and almond flour.
- On low speed, add in the dry mixture slowly, allowing it to incorporate thoroughly.
- Add in the fresh cranberries, and pulse to combine.
- Transfer batter to the lined loaf pan, and level the top.
- Bake for 30 minutes.
- After 30 minutes has passed drape aluminum foil over the top of the loaf, and bake for 30 minutes more.
- When the cake has cooled, make the icing.
Orange Icing
- Whisk together the confectioner's sugar and orange juice until smooth.
- Spread the icing over the top of the cake.
- Serve.