Orange and Cranberry Cake

Orange, Cranberry and Walnut Cake

Orange and cranberries. Both fruits are synonymous with Christmas (the latter making its seasonal outing as part of a sauce), so why not combine the two?

I’ve been making candied orange peel this weekend which left me with a glut of oranges to use up; I then came across this recipe for Orange and Cranberry cake and inspiration hit. I was originally going to make a drizzling syrup (a la Lemon Trickle Cake), but in the end decided a simple dribble of pure white glacé icing was much more festive. I’ve also modifed the original by throwing in a handful of chopped Walnuts, something I feel adds and extra dimension.

Orange and Cranberry Cake

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Recipe: Orange, Cranberry and Walnut Cake

Summary: This festive loaf cake takes two traditional ingredients and combines them into something new and delicious. A great alternative to Christmas Cake!

Ingredients

  • 185g (1.5 cups) Plain Flour
  • 170g (3/4 Cup) Unsalted Butter
  • 170g (3/4 Cup) Caster Sugar
  • 180ml (3/4 Cup) Orange Juice (freshly squeezed is best)
  • 2 Eggs
  • Zest of 1 Orange
  • 60g (1/2 Cup) Roughly Chopped Walnuts
  • 90g (3/4 Cup) Dried Cranberries
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • Icing Sugar
  • Water

Method

  1. Pre-heat your oven to 180c / 355f and grease a loaf tin.
  2. Start by creaming together the butter and sugar until smooth and pale. In a separate bowl, sift the dry ingredients.
  3. When the butter mixture is creamy, stir in the orange juice until smooth.
  4. Now fold in the flour a tablespoon at a time until incorporated, adding an egg with the first two spoons.
  5. Finally, stir in the nuts and cranberries ensuring well distributed.
  6. Pour the mixture into your tin, and into the oven for approximately 50 minutes. The cake is ready when a cake skewer (cocktail stick) poked in to the centre comes out with just a few crumbs stuck to it.
  7. When the cake is cooled, mix a couple of tbsp icing sugar with a little water. Drizzle the icing over the cake, and leave to harden for a few hours.

Preparation time: 15 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 8

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