Ingredients
For the Cake
- 2 cups (250g) all-purpose flour
- 1 cup (200g) sugar
- ½ cup (120ml) milk
- ½ cup (120ml) oil or melted butter
- 2 eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or dried cranberries
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Cranberries
If using fresh cranberries:
- Rinse and dry
If using dried:
- Soak in warm water for 10 minutes, then drain
Optional:
- Toss cranberries in a little flour to prevent sinking
Step 2: Mix Wet Ingredients
In a bowl:
- Beat eggs and sugar until smooth
Add:
- Milk
- Oil (or butter)
- Vanilla
Mix until well combined.
Step 3: Combine Dry Ingredients
In another bowl:
- Mix flour, baking powder, baking soda, salt
Gradually add dry mixture into wet ingredients.
Mix gently until smooth.
Step 4: Add Cranberries
Fold cranberries into the batter gently.
Do not overmix.
Step 5: Prepare the Pan
Grease or line a loaf pan.
Pour batter evenly.
Step 6: Bake
Preheat oven to 180°C (350°F).
Bake for 45–55 minutes until:
- Top is golden
- Toothpick comes out clean
Step 7: Cool
Let the loaf cool completely before glazing.
Step 8: Make the Glaze
In a bowl:
- Mix powdered sugar, milk, and vanilla
Adjust consistency:
- Thicker → less liquid
- Thinner → more liquid
Step 9: Decorate
Drizzle glaze over cooled loaf.
Let it set for a few minutes.
Texture and Flavor
This loaf delivers:
- Soft, airy crumb
- Juicy cranberry bursts
- Sweet and slightly tangy balance
- Smooth sugary glaze
Tips for Best Results
1. Don’t Overmix Batter
Keeps cake soft.
2. Use Room Temperature Ingredients
Better mixing and texture.
3. Toss Cranberries in Flour
Prevents sinking.
4. Let Cake Cool Before Glazing
Prevents glaze from melting.
Variations
1. Orange Cranberry
Add orange zest and juice.
2. Chocolate Cranberry
Add white or dark chocolate chips.
3. Nutty Version
Add walnuts or almonds.
4. Lemon Version
Replace vanilla glaze with lemon glaze.
Serving Suggestions
Serve with:
- Tea ☕
- Coffee
- Milk 🥛
Storage
- Room temperature: 2–3 days
- Fridge: up to 5 days
Freezing
- Freeze slices up to 2 months
Reheating
- Microwave for 10–15 seconds
Common Mistakes
- ❌ Too many cranberries → dense cake
- ❌ Overbaking → dry texture
- ❌ Skipping glaze → less flavor balance
Why This Recipe Works
- Oil keeps cake moist
- Cranberries add freshness
- Glaze enhances sweetness
- Balanced ingredients create soft texture
Final Thoughts
This cranberry loaf cake is a perfect mix of sweet and tart, soft and juicy. It’s simple to make yet looks elegant and bakery-quality.
Whether for breakfast, dessert, or a snack, it’s always a crowd-pleaser.