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Cranberry loaf cake, split into slices and laid on top of each other on a rectangle plate. Tried & Tested

Cranberry loaf cake

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This cranberry loaf cake will go perfectly with a cup of afternoon tea or morning coffee.

Key Information

  • Prep:
  • Bake:
  • Makes:1
  • Skill level:easy

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Ingredients

For the cake

  • 200g 7⅛ oz Butter (unsalted)
  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • pinch pinch Nutmeg grated
  • pinch pinch Salt
  • 1 1 Vanilla pods (we use Nielsen-Massey)
  • 4 4 Egg(s) (free range) separated
  • 200g 7⅛ oz Almonds (ground)
  • 300g 10⅝ oz Plain white flour (we use Allinson) Plain white flour
  • 2tsp 2tsp Baking powder
  • 150g 5⅜ oz Cranberries fresh
  • 110g 4 oz Cranberries (dried)

For the icing

  • 250g 8⅞ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 2tbsp 2tbsp Cranberry juice
  • Red food colouring

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Heat the oven to 170°C, (fan 150°C, gas mark 3). Grease a large loaf tin.

  2. Classic mode Step 2

    Beat the butter, half the sugar, nutmeg and salt in a mixing bowl until creamy. Split the vanilla pod and scrape out the seeds into the mixture.

    Ingredients for this step

    • 200g 7⅛ oz Butter (unsalted)
    • 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • pinch pinch Nutmeg grated
    • pinch pinch Salt
    • 1 1 Vanilla pods (we use Nielsen-Massey)
  3. Classic mode Step 3

    Beat in the egg yolks one at a time until the mixture is smooth.

    Ingredients for this step

    • 4 4 Egg yolk(s) (free range)
  4. Classic mode Step 4

    Stir together the ground almonds, flour, baking powder and cranberries in a bowl. Add half the mixture to the mixing bowl and stir well.

    Ingredients for this step

    • 200g 7⅛ oz Almonds (ground)
    • 300g 10⅝ oz Plain white flour (we use Allinson) Plain white flour
    • 2tsp 2tsp Baking powder
    • 150g 5⅜ oz Cranberries fresh
    • 110g 4 oz Cranberries (dried)
  5. Classic mode Step 5

    Whisk the egg whites with the remaining sugar until stiff but not dry and fold into the mixture until incorporated. Gently stir in the remaining flour mixture.

    Ingredients for this step

  6. Classic mode Step 6

    Spoon into the loaf tin and bake for 45-55 minutes until risen and golden. Insert a skewer into the centre of the cake, which should come out clean.

  7. Classic mode Step 7

    Cool in the tin for 10 minutes, then turn out onto a wire rack to cool.

  8. Classic mode Step 8

    For the icing: sift the icing sugar into a bowl and stir in the cranberry juice and a little colouring if liked. Spread the icing on top of the cake and leave to set.

    Ingredients for this step

    • 250g 8⅞ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 2tbsp 2tbsp Cranberry juice
    • Red food colouring