I may be the only one in my family who loves cranberry sauce with the rest of my Thanksgiving meal. I love how the tartness balances out the saltiness and sweetness of the stuffing, turkey and, of course, all of that luscious pie. But, when cranberries find their way into this easy-to-bake loaf cake, that makes all the difference in the world.
The finely ground pistachios give it a nice color and rounded nuttiness and the pop in flavor from the lemon and orange juices and zest in both the batter and the sugar glaze, give this loaf cake a beautiful brightness.
This recipe appears in the special holiday issue of my magazine, Easy Eats. Get your free subscription today!
2 large eggs, at room temperature
1½ cups sugar
½ cup vegetable oil
1 tablespoon lemon zest plus 2 tablespoons lemon juice
1 tablespoon orange zest plus 2 tablespoons orange juice
1 teaspoon pure vanilla extract
½ cup finely ground pistachios
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup fresh or frozen cranberries, chopped or whole
- Preheat the oven to 350º and grease four 3¼-by-5¾-inch) mini loaf pans. In a large mixing bowl, whisk together the eggs and 1 cup sugar until pale yellow and frothy. Whisk in the oil, lemon zest, orange zest, vanilla and ½ cup water.
- In a small bowl, whisk together the flour, ground pistachios, baking powder, baking soda, salt and cranberries. Whisk into the wet ingredients until just combined. Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool for 10 minutes in the loaf pans on a rack.
- In a small bowl, combine the lemon juice, orange juice and the remaining ½ cup sugar. Carefully remove the loaves from the pans and set on a wire rack set over a rimmed baking sheet. Brush the loaf all over with the glaze multiple times until completely coated.