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Blood Orange and Cranberry Loaf Cake

Blood Orange and Cranberry Loaf Cake

This Blood Orange and Cranberry Loaf Cake is the perfect afternoon tea cake. It’s full of citrus flavour, loaded with tart cranberries and drizzled with a sweet pink glaze.

Course Afternoon Tea, Cake, Dessert
Keyword Afternoon Tea, Autumn, Cake, Snack, Winter
Prep Time 20 minutes
Cook Time 40 minutes
Servings 8

Ingredients

  • 110 g butter, softened
  • 1/2 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup 135g sour cream
  • 1 1/2 cup self-raising flour
  • Pinch of salt
  • 1 teaspoon baking powder
  • Zest of 3 blood oranges
  • Juice of 1 1/2 blood oranges
  • 1 cup cranberries, fresh or frozen (not dried)

Blood Orange and Cranberry Glaze

  • 1/4 cup cranberries, fresh or frozen (not dried)
  • Juice of 1 1/2 blood oranges
  • 1 1/2 cup icing sugar, sifted

Instructions

  1. Preheat the oven to 180°C / 160°C fan forced (350°F). Grease and line a loaf pan with non-stick baking paper.
  2. Cream the butter and sugar together in a large bowl until pale and fluffy. Add vanilla and sour cream and beat until combined. Add the eggs and mix in one at a time until combined. Add the flour, baking powder, salt and blood orange zest. Beat until combined, being careful not to overmix. Add the fresh or frozen cranberries and gently mix in with a spatula.
  3. Pour the cake batter into the loaf pan and bake for around 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the loaf pan.
  4. In the meantime, make the glaze. In a blender or Nutribullet, blend together the cranberries and blood orange juice. Strain through a sieve and reserve the juice. Sift the icing sugar in, starting with 1 cup and stir to combine. Continue to add icing sugar 1/4 cup at a time until you reach your desired consistency. I used 1 1/2 cups of icing sugar total.
  5. To serve, drizzle the glaze over the top of the cooled cake to cover completely. Serve in thick slices with a cup of your favourite tea.
  6. You can store the cake unglazed in an air-tight container for 1-2 days or until you’re ready to serve. Once glazed, this cake is best eaten within 2 days.