Enjoy a delightful fruit and nut loaf cake filled with chopped pecan chunks, cranberries, spiced up with a hint of cinnamon, and topped with a beautifully balanced sweet and tangy citrus icing.
Usually denser in texture, yet still moist, but with a lot less oil or fat than butter or sponge cakes, loaf cakes or ‘breads’ offer plenty of variety and versatility. I can really get carried away with loaf cakes, especially with fruit and nut varieties – I just about chock the batter full with my favourite combos of dried fruit and nuts, and I’ll bet’cha it’s going to turn out pretty good! Perhaps too good.
If you’ve been following my posts lately, I’ve been on a butter cake spree and on top of that, I’ve kind of gone off my rockers with a fruit obsession as well. Apples, coconuts, pears, bananas, and now joining that list, cranberries.
But not just any kind of dried cranberries. I’ve recently come across organic dried cranberries carried by the label Fruit d’Or from USA. I get these from my regular wholesale fruit stall that offers fresh and dried fruit produce in my neighbourhood of Tiong Bahru. I’ve also seen these in Giant hypermarkets and The Warehouse Club. This organic dried variety is sweetened with apple juice, which makes it just mildly sweet, not over the top sweet, which I find excellent.
What I really like about this variety is that these cranberries are surprisingly plump for being dried. Sink your teeth into one of these and it gives you a really good bite and chewy texture, perfect for loaf cakes! Add in toasted pecan chunks, ground cinnamon, a dose of orange zest, and you have a terrific ensemble of flavours and textures! Every bite hits all our sensory notes – it’s moist, crunchy, chewy, nutty, sweet, sour, tart and tangy! So go ahead and make your loaf today!