Cranberry Marble Loaf Preserves The Holiday Spirit

Lizzy Briskin
·1 min read

Yields: 10 servings

Prep Time: 15 mins

Total Time: 50 mins

Ingredients

  • Cooking spay

  • 1

    (15.25-oz.) box white cake mix, plus ingredients called for on box

  • 1 c.

    store-bought or homemade cranberry preserves or sauce

  • 5

    (or more) drops red food coloring

  • 3/4 c.

    (90 g./12 Tbsp.) all-purpose flour, divided

  • 1 tsp.

    vanilla extract

  • 2 tbsp.

    whole milk, divided

Directions

  1. Preheat 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. In 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. Add remaining 6 Tbsp. flour to white cake batter and stir until just combined.

  4. Using 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. Bake 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. In a small bowl, whisk confectioners’ sugar, vanilla extract, and 1 tablespoon milk. Add remaining milk, 1/2 teaspoon at a time, until you have a thick, spreadable glaze.

  7. Pour 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.

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