Christmas and  most of the Holiday have now past for the year, reserving one massive New Year’s Eve throwdown tomorrow night. One thing that I am always sad to see leave my stores for another year is cranberries…and I know I can’t be alone.

I did a twist on one of my favorite summertime loaf cakes (Lemon Blueberry) to come up with this divine winter version. A tender moist cake flecked with fresh orange zest and studded with ripe red cranberries. Once it’s baked, another punch of orange flavor is added in the form of a simple orange glaze that’s poured on while the loaf is still hot…allowing it to soak up all that goodness, and add to the moisture factor.

The sweet cake paired with the occasional tart bite from a cranberry is sheer perfection for breakfast with a cup of tea. This recipe is for one loaf cake, but I regularly double it – and freeze one for later!

And make sure to check back tomorrow – *somebody* may have a cranberry cocktail to share with y’all for the New Year’s Eve shenanigans goin’ down tomorrow night…stay tuned!

 

2 Comments

  1. Christine Stutz
    Posted December 30, 2016 at 10:42 AM | Permalink

    Could I use fresh cranberries instead of frozen?

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