Description
A moist and flavorful cranberry fruitcake packed with dried cranberries, nuts, and warm spices, perfect for the holiday season.
Ingredients
Scale
- 2 cups dried cranberries
- 1 cup chopped nuts (walnuts or pecans)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup orange juice
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a loaf pan.
- In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and orange juice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the cranberries and nuts.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow to cool before slicing and serve.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg