This cranberry and orange cake is a dense cake with a powerful citrus flavour of orange zest and juice. Dried cranberries are stirred through the sponge to give it sweet bursts of tangy berry flavor scattered throughout. The cranberry and orange cake is finished with a refreshing orange glaze which can be topped with a handful of cranberries or grated orange zest for a fancy finish. You could replace the cranberries with chocolate chips for a more calorific spin.
- 220g unsalted butter, room temperature
- 500g caster sugar
- 5 eggs
- 240ml milk
- Zest and juice of 1 orange
- 450g self-raising flour
- ½tsp mixed spice
- ½tsp salt
- 150g dried cranberries
- For the glaze:
- Juice of 1 orange
- 100g icing sugar
Preheat oven to 180°C/350°F/Fan 160°C/Gas Mark 4.
Grease either a bundt tin or a 22cm round cake tin and line with baking parchment.
Cream together the sugar and butter until light and fluffy. In a jug beat together the milk, eggs, orange juice and zest
Sift together the flour, all spice and salt. Add one quarter of the milk mix to the butter and beat well. Add one quarter of the dry ingredients to the mix and beat well
Repeat until all of the milk and dry ingredients have been used
Fold in the cranberries. Pour into the cake tin and bake for 1 hour to 1 hour to 1 hour 10 minutes or until a cocktail stick inserted into the centre of the cake comes out clean
Allow the cake to cool in the tin before turning out onto a plate.
Mix together the orange juice and icing sugar and drizzle over the cake
Top tip for making Cranberry and orange cake
The festive flavours in this cake makes it a lighter alternative to a traditional Christmas cake.