Instructions:
Prep: Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
Dry Mix: Whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar: Beat butter and sugar until fluffy (~3-4 mins).
Add Wet Ingredients: Mix in eggs one at a time, then stir in orange zest, juice, sour cream, and vanilla.
Combine: Gently fold dry ingredients into wet mix—don’t overmix!
Fold in Cranberries: Toss frozen cranberries in flour first (to prevent sinking).
Bake: Pour batter into pan and bake 50-60 mins, until a toothpick comes out clean. Cover with foil if browning too fast.
Cool: Let cool in pan for 10 mins, then transfer to a wire rack.
Glaze: Whisk powdered sugar and orange juice until smooth. Drizzle over cooled cake. Let set before slicing.
Optional Additions:
Nuts: Add ½ cup chopped walnuts or pecans for crunch.
Spices: A pinch of cinnamon or nutmeg for warmth.
Dried Cranberries: Soak in orange juice to plump before using.
Pro Tips:
Fresh vs. Frozen Cranberries: Both work! If using frozen, keep them frozen to avoid excess moisture.
Don’t Overmix: A light hand keeps the cake tender.
Glaze Consistency: Less juice = thicker glaze; more juice = thinner drizzle.
Storage: Keep in an airtight container for 3 days or freeze (unglazed) for 2 months.
Enjoy this burst of citrusy, tart-sweet goodness with every bite! 🍊🍒
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