This Orange & Cranberry Loaf Cake has the delicious flavours of Winter in the form of a moist cake topped with a tasty drizzle. It is perfect for any gathering, especially over the Christmas period.
Add the cranberries to a bowl with the juice of one orange (approx 70ml). Cover and allow to soak for one hour
Preheat the oven to 170ºC (fan assisted 190ºC non fan) and line a 2lb loaf tin
Cream the margarine and sugar together for a couple of minutes until pale and fluffy
Add in the eggs one at a time mixing after each addition
Add in the flour, baking powder, salt, cinnamon and orange zest and mix until completed combined
Add in the yogurt and cranberries reserving the juice they have been soaking in. Mix until just combined
Pour the cake mix into the lined tin and level. Bake in the oven for 55-60 minutes until golden brown and a cocktail stick comes out clean. Allow to cool in the tin for 15 minutes or so before turning out onto a wire rack to cool completely
Once the cake is completely cool, make the drizzle by mixing the orange juice that the cranberries were soaked in with the additional orange juice and icing sugar. Drizzle across the cake and serve
You want the drizzle to be thin enough to actually drizzle but not too thin so it runs off the cake. Add more juice to thin it or a touch more icing sugar to thicken if needed.
Nutritional information is given as a guide only.