Cranberry Loaf Cake! Holidays are perfect time for some baking. This cake is festive and just perfect for the holidays. The fresh cranberries add such a vibrant red color to the cake. I used 100% whole wheat flour, but if you use all purpose flour, the red cranberries will be even more vibrant. Nonetheless, this cake is delicious and not so sweet. You can definitely taste the sour of the cranberries, but it is perfectly balanced with the sweetness of the honey. It’s just not too sweet like other cakes!
Rinse and dry the fresh cranberries before using them in this recipe. You can also coat them in sugar if you want your cake to be sweet. The honey definitely adds sweetness, but it’s not too sweet!
Cranberry Loaf Cake
Holiday loaf cake using whole wheat flour. Not too sweet, perfectly balanced with the fresh cranberries.
Ingredients
- 2 cups fresh cranberries
- 2 large eggs
- ½ cup honey
- 1 ½ cup eggnog
- ½ cup extra virgin light olive oil
- 1 ½ cup all purpose flour
- 1 ½ cup whole wheat flour
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
Instructions
- Preheat oven to 375°F and line a loaf pan.
- In a bowl, add flour, cinnamon, and baking powder and mix and set aside.
- In a separate bowl, whisk together the eggs, honey, and olive oil until well combined.
- Add half of the dry ingridients to wet and stir.
- Add the cranberries to the remaining of the dry ingredients and add to wet ingredients. This will prevent the cranberries from settling down.
- Add the batter to the pan and bake for 60 minutes. This cake will take a little longer to bake, because of the whole wheat flour so if not cooked after 60 minutes, let it continue baking for additional 10-15 minutes or until baked. Mine baked for 60 minutes.