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.
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!
- 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
- Pre-heat your oven to 180c / 355f and grease a loaf tin.
- Start by creaming together the butter and sugar until smooth and pale. In a separate bowl, sift the dry ingredients.
- When the butter mixture is creamy, stir in the orange juice until smooth.
- Now fold in the flour a tablespoon at a time until incorporated, adding an egg with the first two spoons.
- Finally, stir in the nuts and cranberries ensuring well distributed.
- 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.
- 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