Orange Cranberry Loaf Cake

Time to celebrate this Holiday season with our delicious orange cranberry loaf cake! Full of orange juice and cranberries, is topped with an orange glaze and decorated with sugared cranberries and rosemary sprigs! It will definitely hit the spot!

15 minutes
65 minutes
1 hour 20 minutes


  • 100 g (1/2 cup) Granulated sugar
  • 1/2 cup water
  • 100 g (1 cup) Fresh Cranberries 
  • 50 g (1/4 cup) granulated sugar
  • 260 g (2 cups) Plain Flour/All purpose Flour
  • 2 eggs (UK medium-sized)(weight without shell=113g)
  • 100 g (1/2 cup) Vegetable oil
  • 200 g (1 cup) White Granulated Sugar
  • 60 g (1/4 cup) Greek yoghurt
  • 60 ml (1/4 cup) whole Milk
  • 1 tbsp Orange zest
  • 2 tbsp Orange juice (freshly squeezed)
  • 8 g (2 tsp) Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla extract 
  • 125 g (1 1/4 cup) Cranberries, fresh or frozen
  • 162 g (1 1/4 cup) Icing sugar/powdered sugar
  • 2 1/4 tbsp-2 1/2 tbsp Fresh orange juice


  1. Start by making simple sugar syrup. Combine the 1/2 cup (100 g) sugar and 1/2 cup water in a saucepan, and bring to a boil. Let it simmer until the sugar is dissolved completely.
  2. Remove from the heat and let it cool slightly (for 2-3 minutes). Add one cup of cranberries (washed and dried) to the sugar syrup. Let them sit in the sugar syrup for 15 minutes.
  3. Strain the cranberries from the syrup using a slotted spoon, place them on a paper towel and pop them in the fridge for 30 minutes or until the cranberries are sticky. 
  4. Take the remaining 1/4 cup (50 g) sugar in a large bowl and roll the dried cranberries in the sugar until coated.
  5. Transfer them to a baking sheet lined with baking paper or paper towel and pop in the fridge for an hour (uncovered) then transfer to an airtight container and refrigerate until ready to use or serve.
  6. You can store them in the fridge for up to 2-3 days. To get the original glittery look, toss them again in the sugar before use if needed.
  1. Start by zesting the oranges. Using a zester, zest a whole orange. Don’t go too far while zesting the orange. Rotate the fruit while grating. You don’t need the white part of the orange since it's bitter in taste. I used two medium-sized oranges to get one tbsp of orange zest. Mix orange zest and sugar in a bowl and rub them together with your fingers. This step helps to release orange oil in the zest so you will get the strong orange flavour in the cake. Set aside until needed.
  2. Preheat the Fan oven to 155C/311F (For a conventional oven: 175C/347F). Prepare a 9x5 inch loaf pan with baking paper leaving the overhangs on the larger sides of the pan for easy removal. Set aside.
  3. Sift plain flour (all-purpose flour), baking powder and salt in a large mixing bowl. Whisk them together and set aside.
  4. In a bowl, mix together milk, greek yoghurt and freshly squeezed orange juice.
  5. In a large bowl add eggs, orange sugar and vanilla extract, and whisk together to combine well (about 2 minutes). Add in vegetable oil and whisk again. Add in the milk mixture, whisk together until well incorporated. Scrape the sides of the bowl with a spatula as needed.
  6. Then add the dry ingredients and mix until just combined. Be careful not to over-mix the batter if you want light and airy crumbs.
  7. Toss the frozen cranberries in 1 tbsp extra flour, add them to the batter and then gently fold them in. 
  8. Pour the batter into the prepared loaf pan and spread it evenly. 
  9. Bake for 55-65 minutes or until a toothpick inserted in the centre, comes out clean.
  10. Let it cool for 15-20 minutes before removing it from the pan. Remove from the loaf pan using overhang baking paper. Place on the wire rack to cool completely before glazing.
  1. In a medium bowl, add the icing sugar/powdered sugar and fresh orange juice. Stir together to fully combined. Start with 1 tbsp orange juice, gradually you can add more if needed to make a smooth and pourable glaze.
  2. Drizzle over the loaf cake that has cooled completely after baking.
  3. Pop the loaf cake in the fridge to set the glaze for 20-30 minutes.
  1. Decorate it with sugared cranberries (optional) for a festive look.
  2. Take few rosemary sprigs, cut into desired length then dust with icing sugar. Place them on the cranberries.
  3. Cut into thick slices and enjoy! 😊