Cranberry Orange Cake with Lemon Glaze

Ingredients:

Cranberry Orange Cake (Loaf):

225g cranberries, fresh or frozen

215g all-purpose flour

1 tsp Xanthan Gum

3/4 teaspoon ground cinnamon

1 teaspoon salt

1/2 teaspoon ground cardamom

1 teaspoon baking powder

1/2 teaspoon baking soda

140g sugar

115g dark brown sugar

115ml vegetable oil

2 large eggs

115g sour cream

1 tbsp freshly grated orange zest

2 tsp freshly grated lemon zest

1 tsp vanilla extract

70ml orange juice

Lemon Glaze:

60g icing sugar

2 tsp freshly grated lemon zest

3-4 tsp fresh lemon juice

Method:

For the Cranberry Orange Cake (Loaf):

1. Preheat oven to 180°C. Grease and line a 9 x 5 inch loaf pan.

2. Pulse cranberries in a food processor until finely chopped but not puréed; set aside.

3. In a large bowl, mix together the flour, Xanthan gum, cinnamon, salt, cardamon, baking powder, and baking soda in a medium bowl and set aside. 

4. In a separate large bowl, whisk together the sugars, oil, and eggs. Lastly stir in sour cream, orange zest, lemon zest, vanilla, orange juice and the chopped cranberries.

5. Whisk the wet into the dry until just combined. Pour batter into the prepared pans.

6. Bake for 50-60 minutes or until a toothpick inserted into centre of cake comes out clean. Let the cake cool in the pan for 10 minutes the transfer to a wire rack..

For Lemon Glaze:

1. Whisk icing sugar, lemon zest, and lemon juice in a small bowl. Spread glaze over the warm loaf, allowing it to drip down sides. Let stand until glaze becomes crackly, about 1 hour. I like to do this when the loaf is still warm as I feel it soaks into the loaf better. 

2. Serve at room temperature. This loaf just gets better with time. It can be made 2 days ahead of time. Store airtight at room temperature for up to 4 days.