Orange Cranberry loaf cake - Fast And Easy

Orange Cranberry loaf cake

Orange cranberry loaf cake, easy to make and fast to make. The orangery juice with its pulp   and the sweet bitterness  give it the perfect taste between sweet and tangy.  I can eat this all day and let me tell you that it did not last, in fact, it disappeared in less than two minutes at my friend's place. Just show you that when you make this cake, please make two….:) 

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Recipe.....

2 Cups - Flour 

1 - Orange juice and pulp

3/4 to 1 Cup - Cranberry

1/2 Cup - Plain yogourt

3/4 to 1 Cup - Sugar

1/4 Cup - Butter

1 - Egg

1 Tbsp. - Orange zest

1 1/2 Tsp. - Baking powder

1/2 Tsp. - Soda

1/2 Tsp. - Salt

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I add the berries like this top to  the top and it will find its place into the batter by itself. If you want more berries or layers just let the loaf bake for about 20 minutes or so to get the top a little hard and then add more to the top part of the loaf. In this way, you get a more even and better-looking loaf when you slice it

             

Make sure that you keep an eye on your loaf in the oven  for it varies on the baking time because of the oven temperature or the moisture in the loaf.  It is better to check it out with a toothpick once or twice than to have it over baked. 

After about ten minutes or so you should transfer it to a drying rack to get an even dry all around the loaf. By preparing the loaf pan the way it shows in the video should get the loaf to pop right out with ease, I would shake the pan a little first to loosen the loaf.

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Orange Cranberry loaf cake

Video

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