Cranberry and Tangerine Loaf Cake | Recipe

I'm beginning to realize that this is the year Glen and I have started making our own Christmas traditions. This may not be the Christmas I grew up with, there are different parties now, family living in different states, and other families starting to form. Though I may get sentimental, I'm happy to start our own new Christmas traditions.

Starting with a classic recipe that always popped up in our home during the holidays, Cranberry and Orange Bread. I asked my mom to send over the recipe last night and made a few adjustments to suit us given that we have about100 tangerines ready to drop on our tangerine tree in our new backyard!

Cranberry and Tangerine Loaf Cake Recipe

Yields 9 Personal Loafs or 1 Large Loaf

Preheat: 350 degrees

Ingredients:

2 1/2 cups flour (can sub with almond or spelt flour easily)

4 tsp baking powder

1/4 tsp salt

3/4 cup butter

3/4 cup sugar

3 eggs

1 cup of fresh squeezed tangerine juice (I strained pulp and seeds in the measuring cup)

1 1/2 cup cranberries ( whole or cut in 1/2 or mix)

Instructions:

Sift together flour, baking powder & salt

Cream butter and sugar until fluffy

Beat in eggs 1 at a time

Alternately mix tangerine juice and flour mixture into creamed mixture

Fold in remaining ingredients, add tangerine zest for an added citrus taste

Pour into greased and floured 9x5x3 inch loaf pan or mini loaf tin

Sprinkle top of dough with sugar

Bake in a pre-heated 350 degree oven for about 65 min (30 min if using mini loafs).

The loafs should come out of the oven light brown on top and moist in the center, they will have the texture of a cake or muffin.

What new traditions have you started to create this year?