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26<br />
Cranberry,<br />
orange and<br />
nut loaf<br />
READY<br />
in 1hr 45mins<br />
plus cooling<br />
Makes 8-10<br />
This simple cake makes a delicious alternative to a classic Christmas cake.<br />
Add the icing and fresh cranberry topping on the day of serving.<br />
Ingredients<br />
175g unsalted butter, softened<br />
175g golden caster sugar<br />
225g self-raising flour<br />
2 tsp ground mixed spice<br />
½ tsp baking powder<br />
3 large eggs<br />
75g sweetened dried cranberries<br />
50g walnuts & 50g hazelnuts, chopped<br />
Zest of 1 orange<br />
1 tbsp orange juice<br />
FROSTING<br />
Half of a 400g tub ready-made royal icing<br />
2 tsp snowflake sugar sprinkles<br />
75g fresh cranberries<br />
Fresh mint sprigs, to decorate (optional)<br />
Icing sugar, for dusting<br />
Method<br />
1 Preheat the oven to 170C, 150C fan, gas mark 3. Grease a 900g loaf<br />
tin and line the base and up two long sides of the tin with baking<br />
parchment.<br />
2 Place the butter, sugar, flour, spice, baking powder and eggs in a large<br />
bowl and beat with an electric whisk for 2-3 minutes until thoroughly<br />
combined. Fold in the dried cranberries, nuts and orange zest and juice.<br />
3 Spoon the mixture into the tin and level the surface. Bake for 1hr-1 hr 15<br />
minutes or until risen and golden and a skewer inserted into the centre<br />
of the cake comes out clean. Leave to cool in the tin for 10 minutes then<br />
turn out onto a wire rack and leave to cool completely.<br />
4 Spread the royal icing over the top of the cake. Scatter over the sugar<br />
sprinkles and fresh cranberries, plus the fresh mint sprigs if using. Leave<br />
in a cool place until set. Serve sliced.<br />
TIP: Instead of the fresh cranberries you could scatter over more festivethemed<br />
sugar sprinkles and add a dusting of edible gold spray for a really<br />
sparkly finish.
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