Cranberry Orange Tea Cake

This looks like autumn, doesn't it? We love toasting up slices if it's still around on Day 2


  • 2 cups flour

  • 1 ½ t baking powder

  • ½ t baking soda

  • ½ t salt

  • ¾ cup sugar

  • 3 T canola oil

  • 1 egg

  • ¾ cup orange juice

  • Zest of one orange

  • 1 cup cranberries, rinsed

  • ½ cup toasted pecans or walnuts (optional)


Preheat oven to 350° F.

Spray a 8 ½ x 4 ½ x 2 ½ loaf pan with canola spray.

If using nuts, toast them on a baking sheet in the oven for 5-10 minutes until fragrant. Allow to cool.

Sift or whisk together dry ingredients.

Add to the bowl of a food processor the sugar, egg, oil, orange juice and zest and process to combine. If you don’t have a food processor, just whisk everything together in a mixing bowl.

Add cranberries and pulse a few times to roughly chop them up. If you’re not using the food processor, just roughly chop the cranberries by hand and add them to the liquid ingredients.

Pour the liquids into the dry ingredients, add nuts if you’re using them, and combine gently with a few swift strokes.

Pour the batter into prepared loaf pan and bake for about 50-60 minutes, or until it pulls away from the sides of the pan and passes the toothpick test.

Let cool at least 10 minutes before cutting.