Here is a vibrant colored moist, low-sugar cake/loaf idea for your Easter brunch with a citrus burst. If you want a low sugar version then just skip the orange sugar glaze at the end. Allergic to nuts than skip them and the cake/ loaf will be equally delicious. The flavor is more from the orange. Depending on the type of pan you use the baking time might vary. On my first try I had used a rectangle larger pan the cake baked in 25 minutes but when I used the 9×13 it took about 40 minutes.

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I tried this recipe after  my husband wanted me to buy the orange-cranberry scones they sell at the costco.  But the day I went shopping they were not available and so I convinced him that I would make them at home minus the preservatives. The reason being I love cakes more than scones. I also enjoy dessert with nuts in them and on my first try I used walnuts.

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Serving Size: 9×13 loaf pan

Ingredients:

Cake batter:

2 cups all-purpose flour

3 tsp of baking powder

1/2 cold cup milk

1/2 cup orange juice

3 eggs

3 tbsp of melted butter

1/4 cup oil

3/4-1 cup sugar

2 tbsp of orange zest

1/3 cup cranberries

1/3 cup almonds/ walnuts/ pistachios

1/8 tsp salt

Sugar Icing:

1 cup powder sugar

1 tbsp of lemon zest

3 -4 tbsp of orange juice

cranberry-ornage-almonds-cake-loaf-recipe-ingredients

Directions:

Heat oven to 350F

Grease a cake pan with oil.

Beat eggs, sugar,melted butter, oil and salt. Next add the milk, juice and mix it together.

Strain and mix the flour & baking powder together and add it to the wet mixture.

Next add the nuts and cranberry fold it in carefully and then pour  in the pan and bake for 30-45 minutes till the toothpick comes out dry.

Let the cake cool. Then pour in the icing sugar or enjoy it without for a low-sugar dessert.

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