CRANBERRY

LOAF CAKE

HOMEMADE CAKE RECIPE

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WHY YOU'LL LOVE IT

If you’re looking for the perfect holiday treat, this Cranberry Cake is everything you need! With bursts of tangy cranberries and a moist, tender crumb, this cake is an ideal addition to your seasonal baking. Whether served as a dessert or with a warm cup of coffee, this loaf cake is a surefire crowd-pleaser.

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INGREDIENTS

Cranberries All-Purpose Flour Granulated Sugar Baking Powder Salt Eggs Milk Unsalted Butter Vanilla Extract Powdered Sugar Orange Zest

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PREP

Preheat your oven to 350°F. Grease a standard loaf pan and line it with parchment paper for easy removal.

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DRY INGREDIENTS

In a large bowl, whisk together the flour, baking powder, and salt. Toss the cranberries in a tablespoon of the flour mixture to prevent them from sinking in the batter.

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BUTTER AND SUGAR

In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.

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COMBINE

Alternate adding the flour mixture and the milk to the butter mixture, starting and ending with the dry ingredients. Gently fold in the cranberries.

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BAKE THE CAKE

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

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MAKE THE GLAZE

While the cake cools, whisk together the powdered sugar, milk, and optional orange zest. Adjust the consistency as needed.

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GLAZE AND SERVE

Once the cake has cooled, drizzle the glaze over the top. Slice and serve!

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