Wednesday, November 26, 2014

Kathy's Cranberry Loaf

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)
2 eggs
1 cup buttermilk
3/4 cup vegetable oil
Finely grated rind of 1-2 oranges (reserve juice for glaze)

Orange 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.

Divide the batter equally into the loaf pans and smooth the tops. Bake for 1 hour or until a toothpick inserted in the middle comes out clean. After 45 minutes, check the cakes - if the tops look pale, move the pans up to the higher rack. You will see a crack form down the middle top of the cakes.

Remove the cakes from the oven and let them sit about 10 minutes. Remove from the pans and place on a cooling rack with parchment paper spread below. Brush the loafs generously on all sides with the hot orange glaze. Refrigerate for several hours before serving or go ahead and freeze them.



Lindsey @ American Heritage Cooking said...

Love the orange glaze! And the fact that it is 90% nuts and berries!!!

Cheltenham Girl said...

These recipes remind me of when I used to come home from school in the early 60's and would yearn to make something for my Mom and Dad.

Is it possible to cut this recipe in half, now I am just one person but still love baking.

Phillip Oliver said...

Thank you! I think it would be possible to cut the recipe in half. Just use a smaller pan!

Flaming Apricot said...

Too many nuts and cranberries to my taste. I like to enjoy the buttery cake which was overwhelmed. Essentially I ended up with a fruit cake rather than a tea bread. Too heavy; I'd cut the fruit and nuts in half.