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Cranberry Orange Cake with Lemon Glaze

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My Cranberry Orange Cake with Lemon Glaze uses classic ingredients and spices like cranberry, orange, and cardamom for a truly seasonal experience.

Hi Bold Bakers!

Heading into the holidays, I think it’s really important to have a few recipes on hand that are all about tradition. That said, you might not really be in the mood to make the same old pumpkin pie or super sweet fruit cake. If this sounds like you, then I’ve got the perfect recipe for this holiday season: my Cranberry Orange Cake with Lemon Glaze! It’s the perfect thing to remind us what winter baking is all about while still keeping the flavors fresh and interesting.

From the use of seasonal ingredients and spices like cranberry, orange, and cardamom, to the impressive look of this loaf cake, this is one of the recipes I love to revisit each year.

If you’re tired of super traditional cakes, but want to make something that still says “holiday,” I highly recommend my Cranberry Orange Cake.

[ If you’re looking for more simple holiday recipes check out my Best Ever Pumpkin Bread and Holiday Microwave Mug Pies! ]

Why do cranberry and orange go so well together?

The flavor and texture of my Cranberry Orange Cake with Lemon Glaze is really like no other. As far as cakes go, it’s extremely moist and decadent without being overly rich.

It has that iconic tangy flavor from lots of cranberry, orange, and lemon, which keeps this cake fruity in flavor without the heaviness you get from traditional fruit cake. Then, the extra spice in this cake comes from a combination of cardamom and cinnamon, which are holiday staples in my opinion.

Cranberry and orange are extremely complimentary flavors as the cranberry is earthy and tart and the orange is bright and sweet with the citrus notes you’re looking for. Together, not only do the tastes mesh well, but so do the aromas!

Can you use other fruit instead of cranberry and orange?

If you can’t get your hands on cranberry, or it’s not your favorite flavor you, can leave it out to make a lovely citrus spiced loaf cake. To make sure i get all the fresh orange a lemon flavor in there if use my GoodCook Grater Zester, using a whole lemon and orange. That said, I think it’s really the fresh cranberry that makes this cake look and taste so uniquely holiday.

Can this loaf be made into cranberry and orange muffins?

I love that instead of being round and cut into wedge, this cake is made in my GoodCook Large Loaf Pan 9 x 5 inch Loaf Pan — then cut into satisfyingly thick slices. Lots of times I get questions from all you creative Bold Bakers out there about making my cakes into different shapes and sizes. This cake can definitely be made into smaller individual loaves — or even in a bundt tin. As this is such a moist and rich batter (that really lends itself to being sliced and enjoyed), though, I would actually not suggest you make them in muffin form! For that, you can make my Crazy Muffins recipe and go to town with cranberry and orange.

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Can you substitute the eggs?

If for some reason you can’t eat eggs, or you prefer not to use them, you can substitute the eggs in this recipe for flax or chia egg. These ingredients act as a type of binder just like the egg would. If you don’t use the egg — no need to worry, as the sour cream that is added to the batter will keep the cake moist and rich, too.

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4.45 from 25 votes
Cranberry Orange Cake with Lemon Glaze Recipe
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

My Cranberry Orange Cake with Lemon Glaze uses classic ingredients and spices like cranberry, orange, and cardamom for a truly seasonal experience.

Course: Dessert
Cuisine: American
Servings: 8
Author: Gemma Stafford
Cranberry Orange Cake (Loaf)
  • 2 cups (8oz/225g) cranberries, fresh or frozen
  • 1 1/2 cups (7 1/2oz/213g) all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2/3 cup (5oz/142g) sugar
  • 2/3 cup (4oz/115g) dark brown sugar
  • 1/2 cup (4floz/115ml) vegetable oil
  • 2 large eggs* (see notes for substitute)
  • 1/2 cup (4oz/115g) sour cream
  • 1 tablespoon freshly grated orange zest
  • 2 teaspoon freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/3 cup (2 1/2floz/71ml) orange juice
Lemon Glaze:
  • 1/2 cup (2oz/57g) powdered sugar
  • 2 teaspoons freshly grated lemon zest
  • 3-4 teaspoons fresh lemon juice
For the Cranberry Orange Cake (Loaf):
  1. Preheat oven to 350°F (180°C). Grease and line a GoodCook 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 flour, 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 center of cake comes out clean. Let loaves cool in pans for 10 minutes the transfer to a wire rack.

For Lemon Glaze:
  1. Whisk powdered sugar, lemon zest, and lemon juice in a small bowl. Spread glaze over 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.

Watch the Recipe Video!

Recipe Notes

*To substitute eggs you can replace them with Flax or more sour cream or buttermilk. Check out my Egg Substitute Chart  



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Euge F. Pérez Moya
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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Victoria Lantang on March 5, 2019 at 10:36 am

    Hi Gemma,
    Can I use dried cranberries instead og fresh or frozen cranberries, since it’s kinda hard to find them in Indonesia.
    If can, should I add something to make the cake more moist?

    Looking forward for your reply,
    Victoria ????

    • Gemma Stafford on March 5, 2019 at 4:32 pm

      Hi, yes you can use dried instead but i would cut it down by half since they are so sweet.

  2. Patti on February 24, 2019 at 11:35 am

    What is cardamom, and what can I substitute for it in this recipe? Can’t wait to make this! It looks awesome!

    • Gemma Stafford on February 27, 2019 at 2:26 am

      Hi Patti,
      Cardamom is a gorgeous spice related to the Ginger family a seed pod which contains little aromatic spices, use in South East Asian savory and sweet cooking.
      You can find it in most food stores here in the US, and in Ethnic stores and markets too.
      I would not substitute it in this recipe, it has a unique flavor.
      I hope this is of help,
      Gemma 🙂

  3. Nupur on February 3, 2019 at 8:28 pm

    Hi Gemma,
    Can I use dried cranberries in place of fresh/frozen ones?

    • Gemma Stafford on February 4, 2019 at 4:17 pm

      Hi, i would suggest using fresh one for this recipe.

      • Nupur on February 4, 2019 at 7:01 pm

        Thank you:)

  4. Kelly on February 1, 2019 at 7:47 am

    I made this for my book club yesterday and they loved it!!!! Absolutely delicious.

    • Gemma Stafford on February 1, 2019 at 1:27 pm

      I’m delighted to hear that!

  5. Shilpa Karnik on February 1, 2019 at 6:33 am

    Hello Gemma…
    Once again thank you for sharing such a wonderful recipe….
    I made them in cup cakes i/o loaf and used
    – jaggery i/o sugar
    – virgin coconut oil
    – flax meal i/o eggs
    The result was mind blowing, it’s a hit for me…

    • Gemma Stafford on February 1, 2019 at 1:28 pm

      WOW great swaps! Great job!

  6. Saba on January 6, 2019 at 3:12 am

    Hi Gemma
    Could I use fresh cherries instead of cranberries? If so, would it be the same amount?


    • Gemma Stafford on January 7, 2019 at 10:43 am

      Wow, that’s a lovely idea. Yes i’d so the same amount let me know how you go!

  7. Robin Mishler on January 3, 2019 at 9:22 pm

    Question, can you leave the cranberries in half and not pulse them fine?
    Thank you

    • Gemma Stafford on January 4, 2019 at 3:24 pm

      If you’d like yes!

  8. Linda on January 3, 2019 at 12:15 pm

    I made the cranberry orange cake for a friend for Christmas & so said that it was delicious! I just saw on the web site that you can make it in a Bindy pan. I have a typical size bundt pan & i’d Like to do this cake in it. How long do I bake it & at what temp? I use this pan mostly for baking rum cakes or monkey bread. The rum cake does have an icing that you pour over it as soon as it comes out of the oven. You pour the icing over it & down the sides, leave it in the pan for 20 minutes or until it’s cool & then turn it out of the pan. The rum cake soaks up most of the icing while it cools; would the lemon glaze/icing do so as well, or should I wait to take the cake out & spread the glaze best as I can like I did the loaf cake?

    I love your web site & the videos!

    Thank you,
    Linda Stoddard
    [email protected]

    • Gemma Stafford on January 3, 2019 at 4:34 pm

      Hi there, in terms of baking in a different pan, you can use the same time and temp. I like to allow the cake to cool before glazing is so it doenst melt.

    • Linda on January 5, 2019 at 8:05 am

      Does this cake freeze well?
      Thank you

      • Gemma Stafford on January 5, 2019 at 11:28 am

        Freezes perfectly Linda. No issues at all.

    • Linda on January 5, 2019 at 8:08 am

      Does the cranberry orange cake freeze well? If it does, would it be best baked as a loaf, or would the bundt pan work as well?
      Thank you,

      • Gemma Stafford on January 5, 2019 at 11:32 am

        Linda, you can bake them in either to be honest. Both would work well.

        This is hands down one of my favorite xmas recipes.

  9. Holly1 on December 30, 2018 at 10:00 pm

    Another awesome holiday recipe, Gemma! I was so happy to see this recipe – I’ve been looking for dessert recipes using fresh cranberries. I didn’t have sour cream at home so I used 0% Greek yogurt, which I had, and the cake still turned out fluffy and moist. It is SO good, and so easy! Thank you Gemma 🙂

    • Gemma Stafford on December 30, 2018 at 10:55 pm

      I am delighted to hear you enjoyed it, happy holidays 😀

  10. Linda Romano on December 30, 2018 at 4:13 pm

    Great recipe. I made 8 mini loaves & 8 mini muffins. Spectacular flavour & very moist! Used 0% greek yogurt in place of sour cream and glazed with orange instead of lemon..a definite keeper..thanks Gemma.

    • Gemma Stafford on December 30, 2018 at 8:42 pm

      WOW what a lovely idea! I love the sound of that, next time send us a photo! Happy holidays!

  11. Jackie on December 27, 2018 at 3:37 pm

    Hi Gemma,

    I can’t get a hold of fresh, frozen or dried cranberries. The only thing I could find was the canned Cranberry Jelly type of thing. Will this work too? If so, how should I use it? Thank you!

    • Gemma Stafford on December 30, 2018 at 9:12 pm

      Ah i would not suggest using canned. Perhaps look online for dried!

  12. Stephanie on December 24, 2018 at 3:18 am

    Merry Christmas to you. I have another question before I try making this again. You say in the directions to pour into prepared pans, do you split the batter between 2 loaf pans?

    • Gemma Stafford on December 24, 2018 at 1:02 pm

      Sorry Stephanie, it should just say ‘pan’ singular. Just one pan.

      I’ll change it. Enjoy this recipe.


    • Kevin1970 on December 27, 2018 at 3:52 am

      I’ve made this twice now. First time I made it in one large loaf tin. There was too much in the mixture so second time I split if into two tray’s. It’s a very wet mixture and baked well after 50 mins or so @ 160deg .

      I also used another baking tin cover on top of the mixture while in the oven. This was to prevent the top of the cake from burning and forming a hard unsightly colour, which it did the first time.
      I Left the cover on loosely for 35+ minutes.
      End result was absolute perfect. Perfect in colour and baked evenly right through.

      Thanks Gemma for a great recipe.

      Hope this helps somewhat. ✌️

      • Gemma Stafford on December 30, 2018 at 9:31 pm

        WOW, i am delighted to hear that, great job!

  13. Rose on December 22, 2018 at 6:56 pm

    Oh my goodness…pure scrumptiousness!!! Yes, that’s what came out of our mouths as we bit into this luscious tasty cake ????????. I made 3 loaves, this recipe is soooo good! One question: does this cake freeze well?

    Love your recipes ????.

    • Gemma Stafford on December 23, 2018 at 2:41 pm

      So happy to hear it, Rose. It was a favorite of mine this holiday as well. Yes, the cake freezes very well. Just wrap it in cling wrap and it will be grand. Bring out to room temperature a while before serving. 🙂

  14. Sharon Franklin on December 18, 2018 at 3:48 pm

    I’m making a bunch of mini-loaves. The recipe as given only made 4. Can the recipe be doubled?

    • Gemma Stafford on December 18, 2018 at 5:06 pm

      Hi there, yes it can! Great idea!

  15. Lisa Cook on December 18, 2018 at 10:33 am

    Delicious! This one’s a keeper! I love the citrus in it and the spice. Nice change from just cinnamon. The lemon glaze is so tart and sweet. Who licked the batter? Guilty! Who licked the icing? Guilty! I had one little issue though. My loaf sank in the middle just a bit. Was it bc I took it out too early or was it something else?

    • Gemma Stafford on December 18, 2018 at 10:37 pm

      Lisa, I adore this recipe.

      The sinking sounds like maybe it got taken out a little early OR the oven was opened during the cooking process. It can happen.


      • Lisa on December 19, 2018 at 9:38 am

        Oh ya that’s right. I checked the loaf at 55 min and it wasn’t done. I lightly pressed the top. Lol

  16. Ritu sehgal on December 18, 2018 at 6:58 am

    Hi Gemma ,
    Can we use dry cranberries in your cranberry orange cake as we don’t get fresh cranberries in india.

    • Gemma Stafford on December 18, 2018 at 5:16 pm

      Yes but i would say use about 1/2 cup and soak them in water first to plump up. Enjoy!

  17. Chandra Tyler on December 17, 2018 at 6:13 pm

    Hi Gemma
    I made this loaf today and it’s a keeper for sure. It’s beautiful moist and delicious. This is definitely going into my treasured recipes. Thanks you so much. Love you!

    • Gemma Stafford on December 18, 2018 at 3:23 am

      Hi Chandra,
      Good! I am really happy to hear this, I love this recipe, and delighted with your kind review,
      Gemma 🙂

  18. Kevin1970 on December 17, 2018 at 2:17 pm

    Made this. Tastes great.

    • Gemma Stafford on December 18, 2018 at 2:54 am

      Hi Kevin,
      A man of few words I see, haha! so delighted the words are good ones!
      Gemma 🙂

  19. Rimzim on December 16, 2018 at 6:32 pm

    Hi Gemma,

    Can I use gluten free flour blend for this recipe?


    • Gemma Stafford on December 16, 2018 at 7:06 pm

      Is it an all purpose/plain gluten free flour? yes that should be ok but just note you might not get the exact same results as I did if you change the flour.


  20. Stephanie on December 16, 2018 at 5:32 pm

    I made this today exactly as directed and it looked great when I first took it out of the oven..the toothpick came out clean. Once it was out of the oven and cooling, the center fell. When I cut into it, the middle still have raw dough. Any ideas what went wrong?

    • Gemma Stafford on December 17, 2018 at 4:07 am

      Hi Stephanie,
      You misjudged the time! It was not properly baked. This can happen with the variation in ovens.
      Test with a toothpick by all means, and if you test over the cake it will work for you. In a very moist cake it can be tricky to judge it. I test by pressing with my finger on the top of the cake, if it feels firm to the touch it is baked! The outsides of a cake always bake quicker than the center, you did not bake it long enough, I am sorry,
      Gemma 🙂

      • Stephanie on December 17, 2018 at 4:21 am

        Thanks Gemma. I love your recipes and appreciate the advice. I will try it again.

  21. Janet on December 16, 2018 at 12:51 pm

    What if I don’t have any sour cream? Any substitutions or do I increase oil or add applesauce?

    • Gemma Stafford on December 16, 2018 at 7:20 pm

      You could use yogurt instead. That will be a good substitute.


  22. MaureenGambeno on December 16, 2018 at 10:02 am

    This cranberry orange cake looks very moist. . Looking forward to trying it ! Best wishes to all trying out this recipe.. .

    • Gemma Stafford on December 16, 2018 at 7:00 pm


      I can’t recommend this enough. It’s an incredible cake that just gets better as it sits. Definitely put it on your baking list for the holidays.


  23. MaureenGambeno on December 16, 2018 at 9:59 am

    Hi all bold bakers . . I tried a mug cake but did not have a successful bake. . Not sure whether my mixture was too dry. . How can i ensure that I follow recipe more accurately. . divert from tablespoon to ml . . Etc . . Thank you so much for sharing yr experience wth us!

    • Gemma Stafford on December 16, 2018 at 7:05 pm

      Hi Maureen,

      I’m sorry to hear that. Something definitely isn’t right there because if you save in the video it is a really running batter and not at all dry. grams and ounces always gives absolute exact measurements but cups really should have worked.

      Let me know ok because something doesn’t sound right to me.

  24. Ann on December 16, 2018 at 9:51 am

    Hi. I’m planning on using a 24x24cm cake tin for this—could you let me know how long it should stay in the oven if so? Thanks

    • Gemma Stafford on December 16, 2018 at 6:55 pm

      Hi Ann,

      It’s hard for me to be exact but I’m guessing it would be around 40 minutes. just check it at 30 and see how it’s doing. It is hard to ‘over bake’ this guy.


    • Ann on December 18, 2018 at 12:44 am

      Hi Gemma,

      Just wanted to post an update. Made 2 cakes yesterday evening —one loaf and one in tbe square pan— and it turned out wonderful! Followed your recipe exactly, just doubled all the amounts, except for the cranberries, I only had the amount available for one cake, but it was still great. I posted a picture. I made the loaf as a gift and the square cake for my family..Everyone loves it! Thank you!

      • Gemma Stafford on December 18, 2018 at 5:25 pm

        Aw i am delighted to hear that. Enjoy and happy holidays!

  25. Honey on December 16, 2018 at 9:02 am

    Hello Gemma,
    I tried your recipe and it’s super easy! It’s moist and tastes delicious.
    I followed your recipe with all the ingredients stated. I can’t stop eating from it: ????
    Thank you for sharing it with us. I also uploaded a photo of my cake for your info!
    Merry Christmas…..????????

    • Gemma Stafford on December 16, 2018 at 6:59 pm


      Often when I make a dessert I give it away so I won’t eat it. I ate 3/4 of this loaf. I just kept going back for more.

      Make sure you save this recipe so you have it for next year.

  26. Marsha A Bradford on December 15, 2018 at 7:38 am

    Will this cake freeze well? I would leave off the icing until it is thawed?

    • Gemma Stafford on December 16, 2018 at 6:22 am

      Hi Marsha,
      yes and yes! I would freeze it without the frosting, it is easy to mix this up and pour or spread it when it is taken from the freezer.
      You can warm the cake too if you like, this type of frosting makes a set glaze in a warm oven.
      I hope this is of help,
      Gemma 🙂

  27. Supriya on December 15, 2018 at 5:33 am

    How do I substitute eggs in this recipe. Like ho many spoons of flax powder ?

    • Gemma Stafford on December 16, 2018 at 5:39 am

      Hi there,
      I have an egg substitute chart here ( This gives you the indications for every type of bake. 1 tablespoon of GROUND flax seed, to 3 tablespoons of water = 1 egg.
      I hope you like this recipe, we loved it here,
      Gemma 🙂

  28. Eugenia Fernanda Perez Moya on December 14, 2018 at 6:41 pm

    Hello! I did it and it came out very good. Here in Argentina you can not get the cranberrys neither frozen nor fresh. So I used cranberry dried and it turned out great.
    thanks for the recipe, greetings from Argentina!

    • Gemma Stafford on December 15, 2018 at 4:47 am

      Hi Eugenia,
      Thank you for this lovely review of this recipe. I am particularly pleased that you used dried cranberries for this. Other bold bakers will be please to hear this.
      Seasons greetings to you and yours,
      Gemma 🙂

    • deb747 on December 17, 2018 at 3:59 pm

      Hi Eugenia,
      Did you use the same amount of dried cranberries or cut down the amount, as Gemma suggested to me a few days ago?? Also did you simply put them in whole, instead of trying to cut them in pieces? I’m dying to try it, but it’s a gift for Christmas, so I don’t want to screw it up!
      We live in Ecuador and can’t get fresh or frozen, either…

      • Gemma Stafford on December 18, 2018 at 3:11 am

        Hi Deb,
        I will pitch in here too. Do use a little less of the dried fruit, and you can leave it whole, or chop it up, as you wish. Flouring dried fruit will keep it suspended in the batter, so that it is well distributed.
        Try it, it is really a lovely thing.
        Gemma 🙂

  29. Avanna Shea on December 14, 2018 at 4:32 pm

    If made in a bundt pan- is the temp and time the same??
    Love your recipes

    • Gemma Stafford on December 15, 2018 at 4:39 am

      Hi Avana,
      I do not know! I am sorry, I would need to know the size of the bundt pan. My advice is to use a pan to suit the batter, or increase the recipe for a large pan. Bake at the same temperature, but you will need to monitor the bake. That means allowing it time to set up, I think for a bundt pan that will be about 30 minutes, before you open the oven. If it looks baked then test it, if not check again in 20 minutes or so.
      This will be gorgeous in a bundt shape, very inpressive!
      Seasons greetings to you and yours,
      Gemma 🙂

  30. deb747 on December 14, 2018 at 3:37 pm

    Hi Gemma,
    This looks delicious! I see you can substitute dried cranberries for fresh; but I was wondering if you would use the same amount – and I assume you would just put them in whole??

    • Gemma Stafford on December 15, 2018 at 4:34 am

      Hi Deb,
      I think I would use a little less of the dried fruit. Perhaps even 1/2 the amount. This is because the fresh berries will add moisture to the cake, the dried fruit will not so much. I was actually wondering if these should be re-hydrated, perhaps in cranberry juice, but I have not tried it! Interesting thought though.
      You could also soak the dried berries in the orange juice, that would do it too.
      I hope this is of help, let us know how you get on with this,
      Gemma 🙂

  31. Ginette Pasteris on December 14, 2018 at 3:36 pm

    Hi Gemma. Thank you so much for sharing all the time with us, you are very nice to take your time to do this.

    • Gemma Stafford on December 15, 2018 at 4:29 am

      Hi Ginette,
      Thank you so much for being here with us. I cannot do it without the great support I have from the bold bakers all over the world.
      Seasons greetings to you and yours,
      Gemma 🙂

  32. Lisa Valencia on December 14, 2018 at 10:03 am

    Can this recipe be frozen aftet baking

    • Gemma Stafford on December 15, 2018 at 3:47 am

      Hi Lisa,
      YES! a perfect thing to freeze. This type of cake, in common with banana bread/gingerbread/zucchini bread almost improves when kept for a few days. Go for it!
      Seasons greetings to you and yours,
      Gemma 🙂

  33. Adi Dharmawat on December 13, 2018 at 9:22 pm

    Hello Gemma,
    I just wanted to ask whether dried cranberries would work well in this recipe. I can’t find any fresh cranberries to use.
    Thanks so much!


    • Gemma Stafford on December 14, 2018 at 7:32 am

      Hi Adi,
      yes! that will be perfect, and very delicious. You will not need to make further adjustments to the recipe. Thank you for being in touch,
      Gemma 🙂

  34. Shuchi on December 13, 2018 at 6:27 pm

    Hi Gemma
    Can this cake be made with dried cranberries? If yes than tell me the changes I’ve to make in the recipe

    • Gemma Stafford on December 14, 2018 at 7:27 am

      Hi Suchi,
      yes, that will work perfectly well. You do not need to make any adjustments to the recipe,
      Gemma 🙂

  35. Etta Grimes on December 13, 2018 at 10:43 am

    Hi Gemma this cake looks so delicious can I use dried cranberries instead of fresh or frozen thanks

    • Gemma Stafford on December 14, 2018 at 2:55 am

      Hi Etta,
      Yes, dried cranberries will be delicious in this recipe. Raisins/sultanas etc too.
      Do try this, vary the additions, all will be well,
      Gemma 🙂

      • DragonWizard101 on December 14, 2018 at 6:28 am

        Thanks, Gemma!
        I also had the same question but my comment did not get posted…


        • Gemma Stafford on December 15, 2018 at 2:43 am

          Hi there,
          I think I had a few comment from you in the last few days Adi, and I responded, but there were multiple ones which had the same answer as far as I remember. I am sorry if I missed one, but I cannot find the thread of it. Can oyu repeat it for me?
          Gemma 🙂

          • DragonWizard101 on December 15, 2018 at 8:53 pm

            actually, the comment had been awaiting moderation for some time I think. thanks anyway 🙂

  36. Suzi on December 13, 2018 at 9:55 am

    Looks tasty. The directions say to grease and line a 9×5″ loaf pan. Later, it says to let the loaves (plural) cool in the pan. Which is correct? I like to be prepared!

    • Gemma Stafford on December 14, 2018 at 3:00 am

      Hi Suzi,
      I am delighted you will make this loaf, it is very delicious. I was using the plural, for all of the bold bakers. This mix makes one loaf.
      I hope you have a really lovely Christmas,
      Gemma 🙂

      • Suzi McNutt on December 14, 2018 at 7:18 am

        Hi Gemma,
        I am making this tonight, and probably again on Sunday to give as gifts to my co-workers. I look forward to making many more of your delicious recipes!
        Merry Christmas,

        • Gemma Stafford on December 15, 2018 at 3:12 am

          Hi Suzi,
          You will love this loaf, it is really delicious, I could not stop eating it!
          Thank you for your kind good wishes, many happy returns to you and yours,
          Gemma 🙂

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