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Orange Cranberry Butter Cake with Zesty Citrus Glaze

“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.” – Henry James

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I love citrus in my cakes — that bright, refreshing lift that brings a lightness to every bite. Tea-time cakes and loaves are perfect for experimenting with citrus and other flavours, and this orange-and-cranberry butter cake is a lovely example.

This loaf is rich and tender — yes, it has a whole cup of butter — balanced by the fresh zest and juice of an orange. A handful of dried cranberries folded in at the end adds colour and a tart contrast that keeps the sweetness in check.

The crust browns nicely while the interior stays pale and delicate, flecked with bits of cranberry. The crumb is moist and soft, the orange flavour is pleasant without dominating, and the cranberries punctuate each slice with a tangy note. Use your favourite citrus or swap in different dried fruits if you like — this recipe is flexible and forgiving.

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A crisp outer crust gives way to a tender, moist crumb with a clear citrus aroma and bright bursts from the cranberries. It’s a simple, dependable cake that makes a great companion for afternoon tea or a relaxed dessert. If you have extra cranberries, they pair beautifully with white chocolate in biscotti or can be added to other sweet treats.

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Orange and cranberry butter cake

A moist and tender orange loaf studded with dried cranberries.
Prep Time
20
Cook Time
55
Total Time

1
15
Servings
10 servings

Ingredients

  • 225 grams unsalted butter, at room temperature
  • 200 grams granulated sugar
  • 2 eggs, at room temperature
  • 2 tablespoons orange juice
  • 1 1/2 tsps orange zest (from one orange)
  • 190 grams all purpose flour
  • 2 teaspoons baking powder
  • 1/4 tsp salt
  • 120 ml milk, at room temperature
  • 1/4 cup dried cranberries

Instructions

  • Preheat the oven to 160°C (325°F). Grease a 9 x 3 inch loaf pan and dust it with flour.
  • Whisk together the flour, baking powder and salt in a bowl.
  • Toss the dried cranberries with a tablespoon of the flour mixture to coat them; set aside. This helps prevent sinking.
  • Rub the orange zest into the sugar for a minute to release the oils.
  • Beat the zested sugar and butter together with an electric mixer or whisk until light, fluffy and creamy.
  • Beat in the eggs and orange juice until combined.
  • Add the dry ingredients in three additions, alternating with the milk in two additions: 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, then the remaining flour. Scrape the bowl as needed.
  • Fold the floured cranberries into the batter with a spatula.
  • Spread the batter into the prepared pan and scatter a few cranberries on top for a pretty finish.
  • Bake at 160°C (325°F) for 50–55 minutes, until the cake springs back when touched or a skewer inserted in the center comes out clean.
  • Cool in the pan for 5 minutes, then turn out and cool completely right side up on a wire rack.

Notes

  • Store at room temperature in an airtight container for 3–4 days.
  • Fresh cranberries can be used instead of dried; dusting them with flour helps prevent them from sinking.