Cranberry Orange Loaf Cakes with Creamy Orange Icing Recipe

Cranberry Orange Cakes

1. Preheat oven to 350°F and spray 2 loaf pans (8”x4” or 9”x5”) with Baker’s Joy®; set aside. I love this brand of baking spray because it has flour in the spray which helps ensure that the cakes release cleanly.
2. In a medium-sized bowl, mix together dry ingredients (flour, baking powder, and salt); set aside.
3. In a large bowl, mix together the shortening and granulated sugar until creamy.
4. Next add the eggs and almond extract and mix well until smooth.
5. Add half of the flour mixture and stir until well combined.
6. Then add in the milk and mix again.
7. Add in the remaining flour mixture and stir until smooth.
8. Then add the fresh-squeezed orange juice and the orange zest. Mix until just combined.
9. In a small bowl, add the fresh cranberries and toss with the 1/8 cup flour. Mix gently so you don’t crush the cranberries but mix thoroughly to make sure all the cranberries get covered by the flour. This will ensure the cranberries stay evenly distributed throughout the batter and don’t sink to the bottom of the cakes.
10. Next, pour the cranberries into the orange batter. Gently use a wooden spoon or rubber spatula to fold the cranberries in, being careful to not smash them.
11. Pour the batter evenly into your prepared loaf pans.
12. Bake for 50-60 minutes until tops spring back to the touch or a toothpick inserted into the center of each cake comes out clean.
13. Remove from the oven and let cool in pan on a wire rack or oven top for about 15-20 minutes until pans are cool to the touch.
14. Gently run a knife around the edges of the cakes before releasing them from the pan. Turn the cakes out onto a platter or cake plate.

Creamy Orange Icing:

1. Whisk together the powdered sugar, freshly-squeezed orange juice and zest until smooth. If needed, you can add slightly more powdered sugar to thicken it, or more orange juice to thin it.
2. Drizzle tops of loaves with icing. Slice and serve. Enjoy!