Fresh Cranberry Fruitcake Recipe

Name: Fresh Cranberry Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1 c. sugar; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1 tsp. salt; juice and rind of 1 orange; 2 Tbsp. oil; 1 egg, well beaten; 1/2 c. chopped nuts; 2 c. cranberries, halved

Servings: persons

1
Preheat oven to 350u00b0.
2
Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
3
In a measuring cup, measure orange juice and add water, if necessary, to equal 3/4 cup.
4
Add grated orange rind and oil and stir in beaten egg.
5
Pour this mixture into the dry ingredients.
6
Mix just enough to dampen. Fold in nuts and cranberries.
7
Spoon into a greased loaf pan. Bake 50 minutes to an hour.
8
Remove from pan to cool.
9
Store overnight for easy slicing.

773

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. flour, 1 c. sugar, 1 1/2 tsp. baking powder, 1/2 tsp. baking soda, and more.

Yes, Fresh Cranberry Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Cranberry Fruitcake

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