Besides cinnamon, there are two other flavors that I feel are synonymous with the holiday season: cranberry and orange. And so, of course, I am here to try and find way to incorporate them into my baking. That’s how I ended up with those festive mini orange loaf cakes! They feature a beautiful blood orange flavor in a super moist sponge, along with an orange glaze and festive decorations!
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|Mini Orange Loaf Cakes
|Dried orange slices
|Glaze & Garnish
The additional garnish including dried orange wedges and candied cranberry are optional. You can skip those two steps if you just want mini cakes and glaze.
Make the dried orange slices
- Allocate enough time ahead of baking the mini orange loaf cakes. I recommend making the dried orange slices the night before.
Preheat the oven to 200°F and line a baking sheet with parchment paper.
Slide your oranges very thinly. Cut each slice in half.
Arrange on the baking sheet with a little bit of space between each slice.
- Bake for 3 to 4 hours, flipping the orange slices every 30 minutes.
Remove from the oven and let cool completely at room temperature.
Make the candied cranberries
- In a saucepan, combine 1/2 cup sugar and 1/2 cup water until sugar is dissolved.
- Bring to a boil and let it simmer on low heat for about 3 minutes.
- Add in the cranberries and stir to fully coat.
Remove cranberries from saucepan with a slotted spoon and transfer to a parchment lined baking sheet. Let cranberries dry out for one hour.
Roll cranberries in batches in the remaining 1/2 cup sugar to coat and let dry before use.
Make the mini orange loaf cakes
- Preheat the oven to 400°F or 200°C.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar.
- Add in eggs and orange zest.
- Then, add in the flour, baking powder and milk until combined.
- Divide into a mini loaf baking silicon mold. Fill each case about 2/3 full. I got 15 cakes out of this recipe.
- Bake for 20-25 minutes. Insert a toothpick. If it comes out clean, it is baked.
- Let cool completely before taking out of the silicon mold.
Make the blood orange glaze
- Mix the icing sugar and blood orange juice together.
- The consistency of the glaze is based on your preference. If you want it thicker, don’t add too much blood orange juice. If you prefer it runnier, add more juice.
- Poor the glaze over each mini orange loaf cake.
- Decorate with the dried orange slices, candies cranberries, rosemary leaves and Christmas sprinkles.
What do you think of those festive mini orange loaf cakes? The recipe is so easy, will you give it a go? The blood orange can of course be substituted with regular oranges or even lemon!
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See you soon,