Orange & Cranberry Loaf Cake

Ingredients

• 100 g dried cranberries
• 100 ml orange juice (approx 1 orange)
• 225 g margarine
• 200 g caster sugar
• 3 eggs
• 250 g plain flour
• 1 1/2 tsp baking powder
• pinch of salt
• 1/4 tsp cinnamon (ground)
• 1 orange (zest )
• 120 g fat free yogurt
• 100 g icing sugar
• 2 tbsp orange juice from the soaked cranberries
• 2 tbsp dried cranberries
• zest orange

Instructions

1. 1

   Add 100g dried cranberries to a bowl with 100ml orange juice. Cover and allow to soak for one hour

2. 2

   Preheat the oven to 170ºC (fan assisted 190ºC non fan) and line a 2lb loaf tin

3. 3

   Cream 225g margarine and 200g caster sugar together for a couple of minutes until pale and fluffy

4. 4

   Add in 3 eggs one at a time mixing after each addition

5. 5

   Add in 250g plain flour, 1½ tsp baking powder, a pinch of salt, ¼ tsp cinnamon and zest of 1 orange and mix until completed combined

6. 6

   Add in 120g yogurt and the soaked cranberries reserving the juice they have been soaking in. Mix until just combined

7. 7

   Pour the cake mix into the lined tin and level. Bake in the oven for 55-60 minutes until golden brown and a cocktail stick comes out clean

8. 8

   Allow to cool in the tin for 15 minutes or so before turning out onto a wire rack to cool completely

9. 9

   Once the cake is completely cool, make the drizzle by mixing 2 tbsp orange juice that the cranberries were soaked in and 100g icing sugar

10. 10

    Drizzle across the cake and sprinkle with orange zest and 2 tbsp dried cranberries