Clementine and Cranberry Loaf Cake Recipe
Just a whiff of a clementine transports me back to childhood Christmases past. We always had one in our stockings as children, even though they were always my least favourite present, they were just such a festive symbol. To be fair it was probably a satsuma but I’m buggered if I know the difference between the two. This cake is so full of Christmas whiffs and each mouthful brings joy to the world. So, if you are feeling less than in the mood yet, you need a bloody great big slice of Clementine and Cranberry Loaf Cake.
There’s always time for cake, and in the run up to Christmas it’s so stressful, I am finding I’m eating more cake than normal. This Clementine and Cranberry Loaf is a simple one too, thank God, as I am so behind on my festive baking now it’s not even funny. I have set aside some time this weekend to get at least one batch of sausage rolls in the freezer and I have bucket loads of mincemeat on my Ocado order so hopefully it will be pie central too. I am ashamed to say, thus far this season, I have only eaten a bought mince pie. Back to the cake. You don’t even need to sully your mixer for this beauty, it’s just a one bowl affair. Feel free to make use of the lovely fresh cranberries around at the moment or frozen would work just as well here too. I went for clementines in my cake, as they are so evocative but if you have an orange festering in your fruit bowl then do substitute this. I did originally think the citrus icing could be optional, but it’s totally necessary. It adds a sweetness to this fruity loaf and takes the edge off the sharp cranberries. It’s a big seasonal thank you to Two Peas and Their Pod for the inspiration for this recipe.
Get the kettle on, this Clementine and Cranberry Loaf Cake is the perfect partner to a big cup of tea. It’s a great excuse to sit down for 5 minutes, put down the credit card and think happy thoughts. Before you get up and carry on with the madness.
Such a beautiful line up for this simple but fragrant bake. I under estimated the number of clementines I would need so line up 3 for your cake instead of 2. On the oil front, use vegetable, corn or I used rapeseed oil, whatever you have in your cupboard. As always if you don’t have buttermilk you can always mix the milk with lemon juice or vinegar to create your own * see ingredients list below for quantities*.
Make a start by pre heating your oven to 150 degrees fan assisted and by lining or buttering your 2lb/1 kilo loaf tin. Then measure the flour, salt and baking powder into a large bowl.
Give it a little stir then into a smaller bowl, measure the caster sugar and zest your 3 clementines. Rub the zest into the sugar with your fingers to infuse the citrus flavours.
Oh dear, trotter alert.
Tip the clementine sugar into the flour then stir and pop the bowl to one side for the moment.
Now, in a large jug, measure out the buttermilk, or milk and lemon juice mix, clementine juice, vanilla and the oil then whisk in the eggs.
Fold the eggy ingredients into the flour and sugar bowl, not over mixing this, just mixing until the ingredients are combined. Then add the cranberries and gently mix again.
Scrape the batter into the lined or buttered loaf tin and level the top.
Bake the loaf cake for around an hour. It may need 5 minutes less or more, so keep an eye on it towards the end of the cooking time. The cake is ready when it’s firm, golden and a skewer comes out clean when poked into the middle of the cake.
While the cake cools, whisk the clementine juice into the icing sugar until you have a pouring consistency.
Turn out your cooled loaf cake and artfully drizzle it with your clementine icing.
Enjoy this citrus flavoured fruity cake in thick slices. It’s light, delicious and doesn’t even need butter *shock horror*.
A cake for Christmas doesn’t necessarily mean a Christmas cake. This is just as tasty just a touch lighter and doesn’t contain nearly as much booze as I’ve been feeding mine with for the last 2 weeks.
Clementine and Cranberry Loaf Cake Recipe
Makes one good sized loaf cake
You will just need bowls for this and a 2lb or 1kg loaf tin
180g plain flour
1/2 teaspoon salt
1 teaspoon baking powder
200g caster sugar
zest of 3 clementines
180ml buttermilk or 165ml milk mixed with a tablespoon lemon juice or vinegar, stirred and left for 10 minutes
110ml oil, I used rapeseed but vegetable or corn oil is good here
1 tablespoon clementine juice
1/2 teaspoon vanilla
100g cranberries, fresh or frozen
115g icing sugar
2 to 3 tablespoons clementine juice, you may need more or less to get the correct runny consistency
Pre heat your oven to 150 degrees fan assisted and butter or line a 2lb or 1kg loaf tin.
Take a large bowl and measure in the plain flour, salt and baking powder and give it a stir. In a small bowl, measure in the caster sugar and grate in the clementine zest. Rub the zest into the sugar with your fingers so it mixes.
Mix the zesty sugar into the flour and stir well. In a jug or bowl, measure in the buttermilk or milk mixed with lemon juice or vinegar then stir in the oil. Whisk in the two eggs then stir in the clementine juice and vanilla.
Fold the dry and the wet ingredients together until you have a smooth batter then fold through the cranberries. Scrape the batter into your lined tin. Bake in your pre heated oven for around an hour. The cake may need another 5 minutes more or less so keep an eye on it after 50 minutes. The cake is ready when it’s golden, firm and a skewer comes out clean when poked into the middle.
While the cake cools, whisk the icing sugar and clementine juice until you have a pourable icing. When the cake is cool, place onto a rack then drizzle with the icing.
Serve in large slices, with a cup of tea, if you wish. The cake will keep covered in a tin for around 3 days.