Ingredients
Scale
- 2 cups (250g) all-purpose flour (or plain flour for UK readers)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 8 ounces (225g) cream cheese, softened
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries (if frozen, do not thaw before adding)
- Zest of one orange (optional, but adds a lovely brightness)
Substitution tips: If you don’t have cream cheese on hand, a thick Greek yogurt can work in a pinch, but the texture will be slightly less rich. For a gluten-free version, try a 1:1 gluten-free baking flour blend, but expect a slightly different crumb. Fresh cranberries are best for that vibrant tartness, but dried cranberries soaked briefly in warm water can be used if fresh aren’t available.
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- In a bowl, sift together the flour, baking powder, and salt. Set aside. I remember my mum always saying this step ensures a light crumb—no lumps allowed!
- Using a stand mixer or hand beaters, cream the softened butter and cream cheese together on medium speed until smooth and pale, about 3-4 minutes. This is where the magic begins—getting that silky base is key.
- Gradually add the sugar, beating well after each addition. The mixture should be fluffy and light, almost like a cloud of sweet promise.
- Add the eggs one at a time, beating on low speed and scraping down the bowl between additions. Don’t rush this part; each egg needs to be fully incorporated for the best texture.
- Stir in the vanilla extract and orange zest, if using. The zest is a little nod to those Devon orchards, where the scent of citrus mingled with apple blossoms in late summer.
- Fold in the dry ingredients gently using a spatula, just until combined. Overmixing can toughen the cake, so think of it like folding in a secret ingredient—light and loving.
- Finally, fold in the cranberries carefully, ensuring they’re evenly distributed but not crushed.
- Pour the batter into your prepared pan, smoothing the top with a spatula. It should look like a soft, creamy blanket of promise.
- Bake for 65-75 minutes, or until a skewer inserted into the centre comes out clean or with just a few moist crumbs. The aroma at this point is irresistible—like a warm hug from childhood.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This pause is important; cutting too soon can leave you with a crumbly mess instead of a moist slice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
