Cranberries are winter food. For me, their flavour evokes crisp days, frosty cobwebs, and warm homes. This is a recipe for a lovely moist loaf cake which I have made for others on a couple of occasions now – each time it has been well received. It would freeze well so it can easily be made in advance as a gift.
Cranberry walnut loaf cake
Preheat the oven to 180 degrees. Butter a loaf tin.
225g plain flour
75g golden caster sugar
50g light brown soft sugar
Pinch of salt
1 tbsp baking powder
Mix these ingredients in a large bowl.
120ml whole milk
2 medium eggs
Half a tsp vanilla extract
Finely grated zest of an orange
Melt the butter. Beat the eggs and mix with the milk, vanilla, and orange zest. Gradually incorporate the melted butter into this mixture, stirring all the time.
Mix the dry ingredients with the egg mixture and combine but do not overmix.
100g chopped walnuts
Add the cranberries and walnuts to the mixture and fold in.
Bake for 55-60 minutes.