Kathy's Cranberry Loaf
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 202.
This is a pretty loaf cake full of nuts and made with either fresh or frozen cranberries (I used frozen). There is actually very little "cake" in between because of all the nuts and berries but it is good. An orange glaze is brushed over the cake after baking which gives it an extra zing. The loaf will not be a tall one, therefore, don't use a large loaf pan or it will be really thin. Use one that measures around 4x8x2. This recipe will make 2 loaf cakes. This is best baked a day ahead. They can also be frozen and served weeks later.
2 cups whole cranberries (fresh or frozen)
2.5 cups sifted all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
1 cup sugar
2 cups walnuts (cut into large pieces)
1 cup buttermilk
3/4 cup vegetable oil
Finely grated rind of 1-2 oranges (reserve juice for glaze)
1 cup sugar
1 cup orange juice
Make the glaze after the cakes have baked and are resting. Stir the sugar and orange juice together over moderate heat in a small saucepan until the sugar has dissolved.
Butter 2 4x8x2 loaf pans and dust them with fine, dry bread crumbs. Preheat oven to 350.
|In a large bowl, sift together the flour, salt, baking powder and sugar. Stir in the nuts and the cranberries.|
|Beat the eggs slightly, then beat in the buttermilk and vegetable oil. Stir in the orange rind.|
|Pour the egg mixture over the dry ingredients.|
|Stir lightly to mix.|