Waitrose and Partners
Cranberry & yogurt loaf cake

Cranberry & yogurt loaf cake

This is a fairly low-effort bake, but it looks (and tastes) spectacular, thanks to its deliciously colourful topping. It will keep for a couple of days stored in a cool place in an airtight container. Just the thing for teatime or as a pudding with cream.

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  • Serves10
  • CourseCake
  • Prepare30 mins
  • Cook1 hr
  • Total time1 hr 30 mins
  • Pluscooling

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  • 125g unsalted butter, softened, plus extra to grease
  • 200g caster sugar
  • 2 large eggs, beaten
  • ½ orange (scrubbed), zest and juice
  • 1 tsp vanilla bean extract
  • 250g plain flour
  • 1 tsp baking powder (heaped)
  • 2 tsp mixed spice
  • 100g Greek yogurt, plus extra to serve
  • 150g fresh cranberries


  • 150g fresh cranberries
  • ½ orange, juice
  • 60g caster sugar
  • 150g icing sugar


  1. Preheat the oven to 200ºC, gas mark 6. Grease a 900g loaf tin and line with baking parchment. Cream together the butter and sugar until pale and fluffy. Combine the beaten eggs, orange zest and juice and the vanilla; mix into the creamed butter in 3-4 pours, each time ensuring the liquid has been incorporated before adding the next glug. Fold in the flour, baking powder and mixed spice, then fold in the yogurt until you have a smooth batter.

  2. Transfer ¼ of the batter to the loaf tin. Scatter a handful of cranberries in a line over this layer, then fold the remaining cranberries into the remaining batter and transfer to the cake tin. Bake the cake for 50-55 minutes; once a skewer comes out clean, it’s cooked. Leave the cake in the hot tin to rest for 15 minutes before turning it out onto a wire rack to cool completely.

  3. For the topping, heat the cranberries, orange juice and caster sugar in a very small pan until half the fruits have popped and the rest are soft (about 5 minutes). Strain the liquid through a fine sieve over a bowl, reserving the solids. Mix 2-3 tbsp of the liquid with the icing sugar to make an icing similar in consistency to treacle. Stir the reserved solids into the remaining liquid. Pour and spread the icing over the cooled cake – some drips down the sides are good – and top with the cooled softened fruit.


Typical values per serving when made using specific products in recipe


1,659kJ/ 394kcals



Saturated Fat












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