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
- 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
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.
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