Made by Jayne

I’ve been guilty of only using cranberries for a sauce to go with turkey.  After Thanksgiving I had some left and rather than freezing them I wanted to use them differently. The Cranberry orange muffin at Starbucks was my inspiration but rather than make muffins, I wanted to make a loaf.  I found this recipe on the internet and its my new favourite cake! It really wakes up the taste buds! It has a zingy, zesty taste. Orangey with tart little bursts of cranberry cutting through the sweetness.  It’s like a little burst of sunshine in your mouth!  As well as tasting good, this cake only has a little butter compared to other cakes so it’s not so high in fat!

Cranberry and Orange Loaf (adapted from this recipe)

• 250 gram plain (all-purpose) flour.
• 1 & half tsp baking powder.
• 1/2 tsp baking soda.
• 200 gram sugar (I use unrefined).
• Zest of 1 orange.
• 150 ml orange juice (from about 1 and half oranges depending on size).
• 60 gram unsalted butter, melted.
• 1 large egg, beaten.
• 125 gram fresh cranberries, rinsed.

1. Preheat oven to 180 C, 350 F, Gas 4.
2. Base line and grease a loaf tin (mine was a 2 lb tin).
3. Weigh flour, baking powder, soda, sugar into a bowl and give a little whisk.
4. Add melted butter followed by the egg, zest and juice of the orange. I used my mixer but it turns out fine if you just mix with a wooden spoon and some elbow grease!
5. Fold the cranberries in by hand.
6. Pour into prepared loaf tin.
7. Bake for 55-60 minutes.
8. Let cool in tin on a cooling rack for 10 minutes before turning cake out of tin to finish cooling.