Cranberry Fruitcake Loaf – Urban Meadow

Cranberry Fruitcake Loaf – Urban Meadow

Prep Time

20 minutes

Cook Time

1 hours

Total Time

1 hours 20 minutes

Yields

12

Directions

  1. Preheat your oven to 350°F. Grease and flour a loaf pan
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside
  3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract
  4. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined
  5. In a small bowl, combine dried cranberries and nuts and coat in one tablespoon of flour. Gently fold in the dried cranberries and chopped nuts until evenly distributed in the batter
  6. Pour the batter into the prepared loaf pan, spreading it evenly
  7. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean
  8. Allow the cranberry fruitcake loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely
  9. Once cooled, slice and serve. Enjoy the festive flavors!

Ingredients

  • 2 cups and 1 tbsp Urban Meadow all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp Urban Meadow baking soda
  • 1/4 tsp Urban Meadow salt
  • 1/2 cup Urban Meadow unsalted butter, softened
  • 1 cup Urban Meadow granulated sugar
  • 2 large Urban Meadow eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups Urban Meadow dried cranberries
  • 1 cup Urban Meadow chopped nuts, roasted