Cranberry Orange Tea Loaf
2 to 2 servings
1 1/2 cups
1 1/2 cups
Preheat the oven to 350°F (180°C). Grease two 9 x 5 in (23 x 13 cm) regular loaf pans or 6 miniature loaf pans (capacity 1½ cup/375 mL).
In a large bowl with an electric mixer, beat together the sugar and butter until creamy, about 3 minutes. Add the eggs, one at a time, beating well after each. Beat in the sour cream, orange juice, orange zest and vanilla.
In another bowl, stir together the flour, baking powder and salt. Add to the butter mixture in 3 or 4 portions, beating after each addition until incorporated. Stir in the dried cranberries and mix just until blended. Spoon batter into loaf pans, smoothing the tops, and place in the oven. Bake full-sized loaves for 65 to 70 minutes; miniature loaves for 45 to 50 minutes — or until a toothpick poked into the centre of a loaf comes out clean and the tops are lightly browned. Remove from pans and cool on a rack.
For glaze, mix together icing sugar and orange juice until smooth. Drizzle over cooled loaves and keep uncovered at room temperature for at least 1 hour or until set. (They freeze beautifully — just glaze after thawing.)