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 100g dried cranberries to a bowl with 100ml orange juice. 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 225g margarine and 200g caster sugar together for a couple of minutes until pale and fluffy
Add in 3 eggs one at a time mixing after each addition
Add in 250g plain flour, 1½ tsp baking powder, a pinch of salt, ¼ tsp cinnamon and zest of 1 orange and mix until completed combined
Add in 120g yogurt and the soaked 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 2 tbsp orange juice that the cranberries were soaked in and 100g icing sugar
Drizzle across the cake and sprinkle with orange zest and 2 tbsp dried cranberries
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.
Orange & Cranberry Loaf Cake https://www.curlyscooking.co.uk/orange-cranberry-loaf-cake/