Gingered Cranberry Loaf
Prep Time: 20 minutes
Cook Time: 1 hour
Serves 1 hour 20 minutes
Ingredients
Cake:
- 1 ½ C. all-purpose flour
- 1 tsp. Clabber Girl® Baking Powder
- ¼ tsp. coarse salt
- 1 ½ tsp. Spice Islands® Ground Ginger
- 6 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
- ½ C. granulated sugar
- ¼ C. brown sugar
- 2 large eggs
- 2 tsp. almond extract
- Zest of 1 large orange
- ½ C. milk
- 1 ½ C. chopped fresh or frozen cranberries
Glaze:
- 2 C. powdered sugar
- 1 tsp. Spice Islands® Ground Ginger
- Pinch salt
- Juice from 1 orange
- Water as needed
Directions
Cake:
- Preheat oven to 350°F and spray a loaf pan with Baker’s Joy® Nonstick Baking Spray with Flour; set aside.
- In a large bowl, whisk together the flour, baking powder, salt and ginger; set aside.
- In a mixing bowl, beat the shortening, granulated sugar and brown sugar for 4-5 minutes on high speed.
- Add the eggs, extract and zest and blend in on medium-low speed until fully incorporated.
- On low speed, alternate adding the flour mixture and the milk until blended.
- Stir in the cranberries and nuts.
- Pour the batter into the prepared pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Allow to cool for 15 minutes in the pan before removing the loaf and placing on a wire rack to cool completely.
- Drizzle with orange glaze before serving.
Glaze:
- Whisk together the powdered sugar, ginger and salt.
- Add orange juice, 1 tablespoon at a time until desired consistency is achieved.
- If you do not have enough orange juice, use water to finish thinning the glaze.
