Cranberry, Orange and Almond Cake

Cranberry, Orange and Almond Cake

If you’d like something different from the usual traditional rich fruited Christmas cake, then try these recipes instead. They’re all suitably festive and will make an impressive centrepiece for the Christmas table - and they can all be made at the last minute!


To frost the cranberries - brush the berries with lightly beaten egg white and toss in Billington’s Unrefined Golden Granulated sugar. Leave to dry on non stick baking paper

Billington’s unrefined sugars make the most luxurious Christmas cakes because they’re full of the rich natural flavour and colour of molasses.  The exceptional depth of flavour and colour of Billington’s unrefined sugars just can’t be matched by insipid refined sugars - you can really see and taste the difference. 

Preparation Time 20 minutes
Baking Time 1 hour
Portions 8 slices
Skill Level Easy
Average Rating 0 stars
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Ingredients

225 grams Butter unsalted
225 grams Billington's Golden Caster Sugar
5 Eggs 4 whole eggs and 1 yolk
75 ml Orange fresh orange juice
1 Orange zest, finely grated
110 grams Cranberries
225 grams Self Raising Flour
1 tsp Baking Powder
75 grams Almonds flaked
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Additional Ingredients

Billington's Golden Icing Sugar for dusting
Cranberries to decorate
Billington's Golden Granulated Sugar

Method

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  1. Preheat the oven to 180ºC/fan 160 C/Gas Mark 4. Cream the butter and sugar until light and fluffy. Beat in the eggs and yolk, one at a time, followed by the orange juice and zest
  2. Sift in the flour and baking powder and gently fold into the mixture with the cranberries
  3. Spoon into a 20cm/8 inch greased lined cake tin. Scatter the almonds on top.
  4. Bake for 50-60 minutes method tip
  5. Leave to cool in the tin for a few minutes then finish cooling on a wire rack. This cake keeps well in an airtight tin for up to 5 days.
  6. Just before serving sift over the Golden Icing sugar and scatter with frosted cranberries
  7. To frost the cranberries - brush the berries with lightly beaten egg white and toss in Billington’s Unrefined Golden Granulated sugar. Leave to dry on non stick baking paper
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