A traditional sweet and tangy, moist cake that is a staple for Christmas time. Make a double batch and use slightly smaller paper loaf pans to package up as gifts. These also freeze very well so you can take them out the night before you need them and they are always fresh.
Ingredients
- 2 cups flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup orange juice
- 2 tablespoons olive oil
- 1 tablespoon grated orange peel
- 1 egg, well beaten
- 1 1/2 cups fresh cranberries, coarsely chopped
- 1/2 cup chopped nuts
- 1/4 teaspoon vanilla
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- Grease a 9×5 inch loaf pan or use parchment paper-lined loaf pans.
- Mix together flour, sugar, baking powder, salt, and baking soda.
- Stir in orange juice and peel, oil, vanilla, and cinnamon and blend well.
- Stir in cranberries and nuts, then spread into the pan(s). Sprinkle with more cinnamon.
- Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
