Cranberry & Mandarin Loaf

I will be honest: I do not bake very often so you might not find all that many cake recipes here. However, when I do bake, it is mostly scrumptious and easy to make cakes. This loaf recipe I got a long while back from a dear friend (thank you Susan) and it is one of our favorites.

475g all-purpose white flour
235g white sugar
1 teasp. baking powder
a pinch of salt
360g fresh, frozen or dried cranberries (if using frozen you do not need to thaw)
2 eggs
175 ml low fat milk
1 tablespoon oil
freshly grated orange zest
1 can (285g) mandarin orange in natural juice - save 1/4 cup of the juice.

Pre-heat oven to 185°C. Coat a loaf pan with oil.

Combine all dry ingredients - flour, sugar, baking powder and salt - in a mixing bowl. Add the cranberries and coat with mixture.
In another bowl beat the eggs and the milk with a mixer. Add the mandarin juice, oil and the orange zest.

Stir in wet mixture to the dry mixture, making sure not to over mix. Just so that the mixture is well blended with eachother.

Add the mandarins to the batter and mix gently. Pour into the loaf pan and bake for approx. 50 minutes. Check with a tester and when it comes out clean it is done.

Cool on a rack and then enjoy!

On this I did not just have my regular jury - Soeri and Tom, but also my inlaws. They loved this cake. I was lucky I had some leftover to potograph! Very yummy!
Continue »


  1. Meeta,

    The bread looks yummy. What is to be done with 1/4th cup manderin juice that was saved as written in the recipe.
    Also, where can I buy a kitchen weigher that has a scale in kilos and grams in US?


  2. Hi Manjula,

    You can use the saved cup of juice for fruit salads etc. It does not need to be used here. I have no idea where you can buy such scales in the US. I live in Germany ;-) But try any place that sells kitchen appliances.

    Furthermore I have a few links on my sidebar for conversion tables and converters that might help.

  3. Hi Meeta,
    I found your links to conversion tables very helpful .


  4. Dear Meeta
    Can you re-look your flour, sugar and oil ratio? I made this cake and it was strange. Too much flour, too sweet and not enough oil for the cake to be cakey. I make very good muffins so I am sure I didn't over mix it.

    Can you shed some light here? I have to ask as the recipe sounds tasty and delicious. Thanks!

    PS: What oven are you using? Your cakes come out very nice and brown.

    Please email me on

    Alison Chong
    Miami, FL, USA


Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.