Fruit Cake
– 2 cups all-purpose flour – 1 ½ tsp baking powder – ½ tsp baking soda – ½ tsp salt – 1 cup granulated sugar – ½ cup unsalted butter (softened) – 2 large eggs – 1 tsp vanilla extract – 1 tbsp orange zest – ¾ cup orange juice – 1 ½ cups fresh or frozen cranberries – 1 cup powdered sugar (for glaze) – 2 tbsp orange juice (for glaze)
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment. Rinse cranberries and pat dry if using fresh.
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside while preparing the wet mixture in a separate bowl.
Cream the butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla and orange zest, mixing until fully combined.
Add the dry mixture in parts, alternating with orange juice. Stir until just combined. Fold in cranberries gently to avoid crushing.
Pour batter into prepared loaf pan. Bake 50–60 minutes or until a toothpick comes out clean. Let it cool in the pan for 10 minutes.
Whisk powdered sugar and orange juice until smooth. Drizzle glaze over cooled bread. Let it set before slicing and serving. Enjoy!
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