The Pecan and Cranberry Loaf Cake Recipe Dried cranberries make a novel alternative to the more commonly used raisins, adding sweet and sharp notes to this wholesome cake.
Ingredients:
7 tbsp unsalted butter, plus extra for greasing
1 3⁄4 cups all-purpose flour, plus extra for dusting
½ cup light brown sugar
1⁄2 cup dried cranberries, coarsely chopped
1⁄3 cup pecans, coarsely chopped
finely grated zest and juice of 1 orange
2 large eggs, at room temperature
½ cup milk
2 tsp baking powder
1 tsp salt
½ tsp cinnamon
¾ cup confectioner’s sugar, sifted
Method:
1 Preheat the oven to 350°F (180°C). Grease the loaf pan and dust with flour. In a saucepan, melt the butter. Leave to cool slightly, then stir in the sugar, cranberries, pecans, and zest of 1 orange. Whisk together the eggs and milk, then stir them in as well.
2 In a separate bowl, sift together the flour, baking powder, salt, and cinnamon. Fold into the batter, mixing well. Pour into the pan, then bake in the center of the oven for 50–60 minutes. Leave to cool slightly, then turn out.
3 Mix the confectioner’s sugar and remaining zest. Add enough orange juice for a drizzling consistency. Drizzle the icing over the cooled cake and let dry before slicing. STORE Will keep in a container for 3 days.
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| Pecan and Cranberry Loaf Cake |