this recipe is really light in texture and taste it has sweet and moist flavor it has a touch of citrus and mild french of nuts perfect for any holidays hey guys welcome to salted sugar saga and today we are making cranberry loaf cake so for this recipe we need plain flour or all-purpose flour almond flour or we call it blanched almond followed by some sugar salt baking powder lemon zest lemon zest will give it a very fresh aromatic flavor you can use orange zest as well give it a good mix now we’ll add our cranberries i’m using dried cranberries here you can use even the fresh ones let’s add some cattle or tutti frutti followed by some nuts i’ve chopped them roughly i’m adding walnuts you can use almonds you can use pistachios you can mix them together along with pecans and add them you can put whatever you want give it a good mix keep it aside let’s come to the wet ingredients now i’ve taken lukewarm milk and i’m going to add my butter in that okay now let the butter melt in the milk and both comes to room temperature now we need an egg and we’re gonna add our extract in that i’m using orange extract if it is difficult for you to find you can use vanilla extract as well give it a good whisk okay now once the milk and the butter has come to the room temperature we’re gonna add our egg in that do not add the egg one like when your milk is really hot because otherwise you’ll get it scrambling okay now we’re going to add our wet ingredients into our dry ingredients the cake is really simple you need dry ingredients you need wet ingredients mix together and tada so do not overwork with your batter and do not forget to scrape the bottom of the bowl okay so the batter is ready i have preheated my oven on 350 degrees fahrenheit now we’re gonna pour our batter in a greased loaf pan which i’ve lined with a parchment paper i don’t want to leave a single drop of that deliciousness i’m trying to scrape everything we’ll top it up with some cranberries and pistachios so we’ll bake it uh for around 50 to 55 minutes or until that little bit inserted comes out clean although you can eat the cake right away but if you’ll cover it and let it rest overnight it will be even more flavorful and moist so now let me show you how it looks see in every bite you will get that cranberries that candy feel those you know mild chunks of nuts delicious until next time enjoy your cranberry loaf cake take care bye bye
Cranberry loaf cake | Cranberry & Nut Bread-Sweet & Savory
