Ingredients
For the Cake:
- 1 1/2 Cups All-Purpose Flour
- 1 Cup Dried Cranberries (plus extra for topping)
- 3/4 Cup Walnuts, chopped
- 1/2 Cup Unsalted Butter, melted
- 3/4 Cup Sugar
- 1/2 Cup Milk
- 2 Large Eggs
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 1 Tsp Vanilla Extract
- 1 Tsp Orange Zest (optional for extra zest)
For the Glaze:
- 1/2 Cup Powdered Sugar
- 1-2 Tbsp Milk
- 1/2 Tsp Almond Extract (for extra flavor)
Instructions
- Preparation: Preheat your oven to 175°C (350°F). Grease and flour a loaf pan or a round cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, beat the melted butter and sugar until well combined. Add the eggs one at a time, then stir in the milk, vanilla extract, and orange zest.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dried cranberries and chopped walnuts.
- Bake: Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Glaze: Whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle over the cooled cake and top with extra cranberries if desired.
