Cranberry and Orange Loaf Cake with Mulled Orange Icing
A festive bake scented with orange zest and filled with dried cranberries, to enjoy for all occasions during the winter, with those evocative wintry flavours
Servings 10
Calories 242kcal
Ingredients
- 90 g unsalted butter
- 120 g golden caster sugar
- 2 medium eggs
- 1 tsp vanilla bean paste
- 150 g self-raising flour
- 90 g Greek yoghurt
- 120 g dried sweetened cranberries
- zest of an orange
For the mulled orange icing:
- juice of 1 orange
- 1 mulled wine spice pouch
- 50 g icing sugar
Instructions
- Cream the butter together with the sugar until soft.
- Add the eggs and mix well.
- Add the vanilla bean paste and flour and fold in.
- Add the yoghurt, cranberries and orange zest and mix well. Keep back a few cranberries to add on top in the tin.
- Pour the cake mixture into a 2 lb (1 kg) greased and lined loaf tin. Smooth over then sprinkle the remaining cranberries on top.
- Bake at 180 degrees for approx. 35-40 minutes or until golden brown and the middle is cooked through (check using a cake tester or skewer).
- Allow to cool slightly then remove gently from the loaf tin and leave to cool fully on a rack.
- To make the icing, squeeze the orange and heat the juice with a little added water gently with a mulled wine spice pouch for 10 minutes or so or until the juice has been infused with the spices.
- Leave the juice to cool.
- Once the juice is cool, mix it with enough icing sugar to make a runny icing to drizzle over the cake. Decorate the cake with drizzles of the orange icing and serve.
Nutrition
Calories: 242kcal | Carbohydrates: 38g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 18mg | Potassium: 31mg | Fiber: 1g | Sugar: 25g | Vitamin A: 280IU | Calcium: 21mg | Iron: 0.4mg