zoom Cranberry & orange drizzle cake

    Save to your scrapbook

    Cranberry & orange drizzle cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Cranberry & orange drizzle cake

    • Vegetarian
    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 55 minutes to 60 minutes
    • Total time: 1 hour 5 minutes to 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 10


    225g unsalted butter, at warm room temperature
    225g golden caster sugar
    4 British Blacktail Medium Free Range Eggs
    175g self-raising flour
    1 tsp baking powder
    50g ground almonds
    Finely grated zest and juice of 1 large orange
    175g fresh cranberries
    50g granulated sugar


    1. Preheat the oven to 170ÂșC gas mark 3 and grease and base-line a 1kg loaf tin.

    2. Place the butter, caster sugar and eggs together in a large mixing bowl. Sift in the flour and baking powder and add the ground almonds and orange zest then beat until just thoroughly mixed, taking care not to overbeat. Fold in the cranberries.

    3. Spoon into the prepared tin and level the surface. Bake for 50-60 minutes until well risen and a metal skewer emerges clean from the centre of the cake.

    4. As soon as the cake comes out of the oven sprinkle the top with the granulated sugar and pour over the orange juice to soak the sugar. Leave to cool in the tin.  

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars