Cranberry Marble Loaf

By Lizzy BriskinPublished: Nov 12, 2024

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loaf bread swirled with cranberry topped with icing

PHOTO: ROCKY LUTEN; FOOD STYLING: TAYLOR ANN SPENCER

Yields:

10 serving(s)

Prep Time:

15 mins

Total Time:

50 mins

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preview for Cranberry Marble Loaf Preserves The Holiday Spirit

This cranberry cake may appear hard to make but is quick and simple thanks to the shortcut of a boxed cake mix. Cranberry preserves add seasonal flair, and a beautiful marble swirl brings the festivity to this holiday dessert.

The white cake:
The easiest part of this holiday cranberry cake is making the white batter because boxed mix provides the time-saving shortcut we all could use. Simply follow the instructions on the back of the box. And while I’ve opted for a time saver here, if you’ve got the time and energy, feel free to make your own white cake from scratch. To each their own!

The cranberry cake:
To get that striking red color in your loaf cake, you’ll need cranberry sauce or preserves. A few drops of red food coloring also help for good measure, but if you’re not hung up on the color, you can skip the food coloring and stick to the natural stuff.

The swirl:
This is so much easier to achieve than it looks! All you need is a butter knife or skewer. To assemble the cake, you’ll start with a thin bottom layer of white cake mix. Then take heaping tablespoonfuls of each batter, alternating between the two colors, and dollop them in the cake pan until you’ve used all your batter. Next, use your utensil to first draw long horizontal lines through the batters, followed by shorter vertical lines.

If you make this easy cranberry marble loaf cake, be sure to let us know what you think with a comment and rating below!

PHOTO: ROCKY LUTEN; FOOD STYLING: TAYLOR ANN SPENCER

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Ingredients

Cooking spay
1
(15.25-oz.) box white cake mix, plus ingredients called for on box
1 cup
store-bought or homemade cranberry preserves or sauce
5
(or more) drops red food coloring
3/4 cup
(90 g./12 Tbsp.) all-purpose flour, divided
1 cup
(115 g.) confectioners’ sugar
1 tsp.
vanilla extract
2 Tbsp.
whole milk, divided

Directions

1. Step 1Preheat oven to 350°. Line a 9” x 5” loaf pan with parchment, leaving a 2” overhang on 2 long opposite sides. Grease parchment with cooking spray.
2. Step 2In a large bowl, prepare cake mix according to package instructions. Transfer 1 c. batter to a medium bowl, then add cranberry preserves, food coloring, and 6 Tbsp. flour. Stir, adding more food coloring if needed, until smooth and uniform in color.
3. Step 3Add remaining 6 Tbsp. flour to white cake batter and stir until just combined.
4. Step 4Using a cookie scoop, scoop alternating dollops of red and white batter, layering them so that they are in a checker pattern. Use the back of a butter knife, swirl the batters together. Sprinkle top with sanding sugar (if using).
5. Step 5Bake cake until a tester inserted into the center comes out mostly clean, 40 to 45 minutes. Let cool 5 minutes in pan, then transfer to a wire rack and let cool completely.
6. Step 6In a small bowl, whisk confectioners’ sugar, vanilla extract, and 1 Tbsp. milk. Add remaining milk, 1/2 tsp. at a time, until you have a thick, spreadable glaze.
7. Step 7Pour glaze over cooled cake, using an offset spatula or a knife to help it just start to drip down the sides. Let sit until glaze has set, 10 to 20 minutes.