Cranberry Orange Loaf Cake
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 tablespoon orange zest
½ cup fresh orange juice
1 cup dried cranberries
½ cup chopped candied orange peel
For the glaze:
1 cup powdered sugar
2-3 tablespoons fresh orange juice
Directions:
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
Mix in the orange zest and juice until well combined. Gradually add the flour mixture to the wet ingredients, mixing just until incorporated.
Fold in the dried cranberries and candied orange peel.
Pour the batter into the prepared loaf pan and spread it evenly.
