As much as I’m not the type to start celebrating Christmas in November, baking Christmas treats and desserts is a whole other story. It’s that time of year where I bake all my fruit cakes (recipe here) for Christmas orders and where my house smells of brandy and cinnamon for 10 whole days straight…
So, getting in the Christmas baking mood, I thought you may enjoy baking this super simple delicious Christmas Cranberry loaf cake. Plus, it looks dead pretty too, just look at those juicy red cranberries.
Perfect with a cup of tea, a mug of hot chocolate or a hand-warming mulled wine, loaf cakes are probably the easiest type of cake to make. I’ve shared recipes before for a banana version, which I get lots of praise for, and a fun Valentines day one too.
- 200g unsalted butter
- 200g caster sugar
- 4 large eggs
- 30ml buttermilk
- 1tsp vanilla extract
- 110g plain flour
- 110g self raising flour
- 250g fresh or frozen cranberries (both work lovely)
- 1/2 tsp of nutmeg
- Grated zest of 1 orange
- tsp vegetable oil
- Line and grease your loaf tin* with grease-proof paper and pre-heat your oven to 150°C (fan).
- Beat the butter and sugar until pale and creamy. Add the eggs one at a time until the mixture is smooth.
- Add the buttermilk, vanilla, nutmeg and oil stirring slowly until just combined.
- Add the flour in 2 equal parts again mixing until just combined and then add the cranberries and orange zest and stir slowly again.
- Pour the mixture into your lined loaf tin and bake for 40 minutes. Test before removing as it’s possible it may need another 5-10 minutes (all ovens vary). If you are unsure use a skewer or similar to insert in the cake making sure it comes out clean.
- Set aside and leave to cool for around 15-20 minutes. You’ll then be able to lift out using the edges of the greasproof paper and peel off. Leave to cool a little more, 20 minutes maybe.
- Slice, eat and enjoy!