Spiced Cranberry & Orange Loaf
Ingredients
- 170g/6oz Unsalted Butter
- 170g/6oz Caster Sugar
- 2 Large eggs
- 170g/6oz Self Raising Flour
- 100-150g Cinnamon dusted cape cod cranberries
- 1 Zest & juice of Orange
- 350g Icing Sugar
- 2 Egg Whites
- 2 ½ tsp Fresh Orange Juice
- 1 tsp Ground Cinnamon
Accompaniment
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Description
This recepie was a late night craving inspiration for me. I have tried a few dried fruits from 'The Natural Selection' range but these Cinnamon Dusted Cranberries are the best.
Method
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1
Prepare the ovan to Gas Mark 4, grease and line a medium sized loaf tin
1) Using room temperature butter, cream together with sugar in a large bowl until pale and fluffy.
2)Whisk in the eggs one at a time, beating well after each.
3) Sift in the flour in small manageable amounts until all blended and add the zest of one medium orange.
4) Gently stir in the dusted cranberries and pour into the loaf tin, flatten out the surface and place in the centre of the ovan for 35-40 minutes, or until golden and slightly away from the sides of the tin. (this will vary depending on the tin and the ovan)
5) While the loaf is cooling prepare the icing.
6) In a clean bowl, gradually beat the icing sugar into the egg whites and add the orange juice. Leave to rest while the loaf cools completely, when ready quickly loosen up the glaze a little with a fork and drizzle over the loaf as you wish.
Chef's Tips
You can dust your own dried cranberries or cheat as I did with 'Natural Selection' Cinnamon dusted Cape Cod cranberries.
You can also try spiking the loaf with an orange liqueur rather than the icing (which is also nice) I used a tooth pick to poke a number of holes in the surface of the loaf while still warm in the tin, and laced it with the alcohol, much like you would with a fruit cake.
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