Cream the butter together with the sugar until soft.
90 g unsalted butter, 120 g golden caster sugar
Add the eggs and mix well.
2 medium eggs
Add the vanilla bean paste and flour and fold in.
1 tsp vanilla bean paste, 150 g self-raising flour
Add the yoghurt, cranberries and orange zest and mix well. Keep back a few cranberries to add on top in the tin.
90 g Greek yoghurt, 120 g dried sweetened cranberries, zest of an orange
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.
juice of 1 orange, 1 mulled wine spice pouch
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.
50 g icing sugar