Best recipe for a moist and delicious cake loaf
This cake loaf is just perfect, it's easy and quick to make, the main thing is to follow our instructions 100%.

Making cakes loaves is easy and quick. Indeed, it takes about 15 minutes to prepare the dough + baking time. There aren't many nuances, so even beginners handle it easily.

* The weight of the cake is about 500 grams (approximately 17.6 ounces).
* Choose a baking mold of the appropriate size.


  • Dried cranberries: 85 grams (3 oz). Do not substitute with fresh! This is a dried fruit. You can substitute with any other dried fruits.
  • Room temperature butter: 100 grams (3.5 oz)
  • Caster or Cane Sugar: 70 grams (2.5 oz)
  • Eggs: 100 grams or 2 eggs
  • All-Purpose Flour: 150 grams (5.3 oz)
  • Baking powder: 8 grams (about 2 tsp)
  • Zest of one orange

  1. Steep the cranberries in boiling water for about 15 minutes.
  2. Beat the butter with sugar using a mixer until fluffy, 3-5 minutes.
  3. Add eggs, then mix in flour combined with baking powder. Mix until homogeneous, but not too long. At this stage, avoid overmixing! We just need the mixture to become uniform. You can even use a whisk instead of a mixer.
  4. Drain the water from the cranberries, press well to remove excess water, and pat dry with a towel, or lightly coat with flour. Cranberries should not be wet. Mix them into the dough.
  5. Grate the zest of one orange, mix into the dough.
  6. Place the dough into a baking mold, filling it approximately 3/4 full or slightly more. Create a groove (optional, details below).
  7. Bake in a preheated oven at 170 ℃ (approximately 340 F) for about 40 minutes.

If you're bringing the cake loaf as a gift, it's very convenient to bake it in a disposable cake loaf mold. If using a reusable form, to easily remove the cake, grease it with butter and dust with flour.

What ingredients can be substituted? Instead of cranberries, you can use any dried fruits of your choice. Large fruits should be diced. Instead of orange zest, you can use lemon zest. Candied fruits will work great too.

Cake loaves must be soaked! The soaking greatly upgrades the final moistness and taste of the cake. There are many options for soaking! So, it's absolutely ESSENTIAL to keep reading the article further.

Cake soak with lemon juice and amaretto.

Functions of soaking:

1. Enhances flavor/makes it more rich. You can bake a completely basic cake loaf without any "flavorful" additions, soak it with syrup with amaretto and orange juice - and you'll have a bomb on the table!
2. Moisturizes. Almost all cakes loavesnare quite dry after baking, and that's normal. On average, for a cake loaf weighing 450-500 grams (16-18 oz), about 100 grams (3.5 oz) of soaking should be used.
3. Stabilizes. Dry always equals what? Crumbly! Soaking is simply necessary for the cake to be more moist.

The basic soaking option is simple syrup.

  • Sugar: 50 grams (1.76 oz)
  • Water: 50 grams (1.76 oz)
Bring to a boil and it's ready.

Then, you can unleash your imagination and adapt this recipe to your liking.

In the photo above, it's not the basic soaking option.

  • Sugar: 30 grams (1.06 oz)
  • Water: 30 grams (1.06 oz)
  • Lemon juice: 20 grams (0.7 oz)
  • Amaretto: 20 grams (0.7 oz)

Lemon juice balances out the extra sweetness. Amaretto adds an almond flavor.
Experiment with soaks, it's very exciting!
You can use any delicious liqueurs, orange juice, milk, or strong alcohol for soaking.

It's ideal to bake the cake loaf in the evening, soak it with cold syrup while it's still hot, wrap it in a cling film, and let it mature overnight at room temperature. Cakes loaves are not stored in the refrigerator. By morning, your cake loaf will be divine!

Here's the last life hack regarding cake loaves, to ensure that the cake has a beautiful top and a slight dome.

Before baking, make a groove with a teaspoon and pour 10 grams of melted butter into it. This groove is not only for beauty. During the soaking stage, the syrup penetrates much easier through it than through the baked crust.
Here's what a beautiful groove looks like on a baked cake loaf.
If your baling mold is too small and all the batter didn't fit, it's handy to have mini cake molds in your kitchen where you can bake additional mini cakes.
Enjoy your delicious cake loaf! Be sure to share your feedback on the recipe!