This Christmas Orange Loaf Cake has everything that screams winter. Seasonal fresh Oranges, Cranberries and loads of White Chocolate Chips.
Combine the dry ingredients and sieve them together. (Except Sugar)
In another bowl, whisk the eggs till light and fluffy, then add the oil and sugar and whisk till the sugar is dissolved completely.
Now, add the dry ingredients in parts, alternating with Orange Juice to maintain the consistency of the batter.
Pre-heat the oven at 180c. Grease and line the baking loaf tin with parchment paper.
Add the dried Cranberries and White Chocolate Chips in the batter and pour it in the tin. Top it with some more cranberries and chocochips.
Bake it for 50-55 minutes or till the center of the cake is done.
If you wish to decorate the cake with candied Orange peel then prepare that before hand.
In order to make some candied orange peel, Add 2 tbsp of Sugar in 1/4 cup of water in a heavy bottom saucepan. Bring it on heat. As the sugar dissolves, add julienne pieces of Orange Peel and let it simmer. When you cut the Orange peel, note that it should not have the white inner lining, otherwise it would turn bitter.
Let it simmer for 5-6 minutes before turning the heat off. The peel should have softened. If not then allow it to simmer more.
Before it cools down, pour it over the cake. Poke the cake with skewers for better seepage of the sugar-orange syrup.