It was a little sweet for my linking, so I may want to increase the amount of cranberries next time and decrease the sugar. The top sugar really pushes the sweetness up so it’s worth balancing down the sweetness of the loaf before, or simply not adding the top sugar. Really delicate crumb and the cranberries in this are awesome! The elderflower was a bit light I think. So you could increase if you’d like. Doubled the recipe. I didn’t have orange juice so I subbed out a mixture for the sour cream orange juice by mixing about 100g? of elderflower syrup, water, juice of 2 lemons and 200g sour cream. Removed 50g of sugar from the general sugar egg mix. Used lemon zest from the lemons with the sugar instead of orange zest.
I shouldn’t double the recipe because German loaf pans are actually less big than USA. So that would still leave you with tester cupcakes in one batch.
Note prep before mixing is important. It started to foam when I added the sour cream mix because of acid. But I hadn’t cut the cranberries yet so it took a while.
