Saturday, September 06, 2008

Marty's Cranberry Orange Loaf

Marty's Cranberry Orange Loaf
From Marty's World Famous Cookbook

Prep time: 10 minutes
Baking time: 60 minutes (or until a toothpick comes out dry and clean)

Makes: 1 loaf

2 cups all purpose flour
2 tbsp orange zest (from one large orange)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 ½ cups fresh cranberries (I used frozen)
½ cup pecan pieces
¼ cup unsalted butter, softened
1 cup granulated sugar
1 egg
½ cup freshly squeezed orange juice (about 1 large orange)
2/3 cup icing sugar
Zest and juice of 1 orange

1. Preheat oven to 350°F/180°C and grease a 9”x5” loaf pan

2. In a bowl, whisk together the flour, orange zest, baking powder, baking soda, and salt. Stir in the cranberries and pecans. Set aside.

3. In a separate large bowl, cream together the butter, sugar and egg. Stir in the orange juice. Add the flour mixture and stir until just combined. Pour into the prepared loaf pan.

4. Bake for one hour or until the toothpick inserted in the center comes out clean.

For the glaze:
Combine the icing sugar, zest, and juice. (Ruth's note: It looks much thinner than most glazes I've tried, but don't be fooled...and don't mess around trying to thicken it's perfect as is)
Brush over the loaf while it’s still warm in the pan and allow the glaze to soak in.

Cool in the pan for 1 hour, cut and serve.

No comments: