Cranberry, Orange, and Rosemary Loaf Cake for the Holidays or Any Day
Tis the holiday season, and no recipe reminds me more of my grandmother and her little kitchen.
Bright cranberries, tart and red,
In winter’s chill, their colors spread.
With oranges, sweet and sunlit bright,
And rosemary’s scent, warm and light.
Zesty and bold, their flavors blend,
In cakes and loaves, to tables they lend
A taste both fresh and earthy warm—
A cranberry-orange-rosemary charm.
—Stone, The Mountaintop Baker
The Mountaintop Kitchen introduces its Cranberry, Orange, and Rosemary Loaf Cake which combines tart cranberries, fresh orange zest, and a hint of rosemary for a unique, festive flavor that’s perfect for holiday gatherings or cozy mornings, creating a delightful balance of tartness and sweetness. This loaf is topped with a simple orange glaze that adds a touch of sweetness and shine. For an added festiveness, we’ve added sugared cranberries, candied orange peel, and rosemary sprigs.
Every December, like clockwork, my grandmother would gather her favorite ingredients and get to work in her little East Detroit kitchen where North American and European cuisines seemed to intermingle with ease. Baking was her passion as it is also mine. It was a small, cozy space with old-style linoleum floors and mismatched cabinets painted a cheerful mint green. The kitchen came alive as soon as she started baking—the scent of fresh orange zest mingling with tart cranberries and a hint of rosemary. It was warm, vibrant, and unforgettable, like she’d bottled up the spirit of the season in her mixing bowl.
As a child, I would watch her with awe, mesmerized by how she turned simple ingredients into magic. She’d hum softly to herself while stirring the batter, stopping only to pull me in close for a quick hug, dusting flour onto my nose. The smell of butter, citrus, and that unique, earthy rosemary would fill the air, lingering long after she pulled the loaf from the oven. It made her kitchen feel safe, like nothing in the world could go wrong as long as that cake was baking.
Today, every time I bake this cranberry and orange loaf, those memories flood back. I’m transported to her little East Detroit kitchen, and I remember her laughter, the warmth in her eyes, and the simple joy of making something from scratch with love. I hope to inspire others to bake it too—to experience how food can bring family closer, fill a home with love, and create memories that last a lifetime. So don those aprons, and let’s bake!
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
Yield: One 9x5-inch (23x13 cm) loaf (In the video segments below, we doubled the recipe to make 2 loaves.)
Prep Time: 20 minutes
Bake Time: 55-65 minutes
Batter:
1 ½ cups (170g) fresh cranberries – Adds tartness, texture, and a pop of color.
Zest and juice of 1 large orange (about 1 tbsp zest and ¼ cup / 60 ml juice) – Infuses with fresh citrus flavor and moisture.
1¾ cups (220g) all-purpose flour – Provides structure to the cake.
1 tsp baking powder – Helps the cake rise.
½ tsp baking soda – Balances acidity and aids leavening.
¼ tsp salt – Enhances flavor and balances sweetness.
½ cup (113g) unsalted butter, softened – Adds richness and tenderness.
1 cup (200g) granulated sugar – Sweetens and creates a tender crumb.
2 large eggs – Binds ingredients and provides structure.
1 tsp vanilla extract – Complements cranberry and orange flavors.
½ cup (120g) sour cream – Adds moisture and a slight tang.
1-2 tsp fresh rosemary, finely chopped – Adds an earthy, aromatic note.
Glaze:
1 cup (120g) powdered sugar, sifted – Sweetens and thickens the glaze.
2 tbsp (30 ml) orange juice – Adds tangy citrus flavor to balance sweetness.
Optional Garnish:
Orange slices or candied orange peel – Enhances presentation with fresh color and gives a peek into the cake’s citrusy notes.
Fresh or sugared cranberries – Adds a festive touch and reflects the cake’s flavor.
Sprigs of fresh rosemary - Greenery is a hallmark of the holidays and hints of what’s inside.
We’ll be doubling the recipe to make two cake loaves today because 2 loaves are better than 1, don’t you agree?
1. Prepare the oven and pan:
Preheat the oven to 350°F (175°C) for a conventional oven or 330°F (165°C) for a convection oven.
Grease a 9x5-inch (23x13 cm) loaf pan.
2. Prep the cranberries, zest the orange, chop the rosemary:
Rinse the cranberries, pat them dry, and set aside.
Zest the orange, then juice it, setting aside 2 tablespoons (30 ml) of juice for the glaze.
Chop up the rosemary and set it aside.
3. Combine the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream the butter, sugar, orange zest, and rosemary; add eggs and vanilla:
In a large mixing bowl, beat the softened butter, granulated sugar, orange zest, and chopped rosemary together until light and fluffy, about 2-3 minutes. Tip: First use your fingers to work the zest and rosemary into the sugar to release their fragrant oils.
Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract.
5. Add the sour cream and orange juice:
Mix in the sour cream and the orange juice (reserve 2 tbsps for the glaze).
6. Combine wet and dry ingredients:
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the cranberries tossed in a bit of flour to keep them from sinking to the bottom of the loaf pan.
7. Pour and bake:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 55-65 minutes in a conventional oven or 50-60 minutes in a convection oven, or until a toothpick inserted into the center comes out clean.
If the top begins to brown too quickly, tent the loaf with foil halfway through baking.
8. Cool, glaze, and decorate (optional):
Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze, whisk the powdered sugar and 2 tablespoons of orange juice together until smooth.
Once the loaf is cool, drizzle the glaze over the top. Optionally, garnish with fresh orange slices, sugared cranberries, candied orange peel, and rosemary sprigs if desired.
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe.
9”x4”x4” Pullman bread pans (Any suitable loaf pan of the same size or 9”x5” will be fine. We used both)
Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)
7-Speed Hand Mixer (I love this can-shaped, cordless mixer as it sits firmly on the work surface.)
Stand mixer (This dough can be mixed by hand or with a hand mixer as we did, but a stand mixer ensures consistency, especially when incorporating any butter, if used.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)
Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)
Whisk (This is a standard for combining dry ingredients.)
Silicone spatula set (These are great at high temperatures.)
Wire cooling rack (At least two are handy to grab when needed.)
Citrus zester (Every kitchen needs this handy tool.)
Thanks for stopping by our little Mountaintop Kitchen today.
Stone — The Mountaintop Baker