Cakes
- Baked Cheesecake
- Boozy Christmas cakes with brandy frosting
- Cake Balls
- Carrot Cake
- Chocolate & Banana Tea Loaf
- Chocolate Banana Cake
- Chocolate Cake
- Chocolate Chestnut Yule Log
- Chocolate Nest Cake
- Chocolate Orange Heart Cake
- Chocolate Roulade
- Christmas Cake
- Cinnamon, Malt and Raisin Tea Loaf
- Coffee and Walnut Cake
- Courgette Loaf Cake
- Cranberry, Orange and Almond Cake
- Devil's Food Cake
- Dundee Cake
- Easter Carrot Cake
- Fresh Cherry Cake
- Fresh Lemon Meringue Cake
- Fresh Raspberry Queen of Sheba Cake
- Ginger Stout Cake
- Gingerbread
- Last Minute Christmas Cake
- Lemon Drizzle Cake
- Madeira Cake
- Marmalade Cake
- Marmalade Gingerbread
- Mary Berry's Carrot Cake
- Marzipan Tea Bread
- Medjool Date and Almond Cake
- Moist Ginger and Almond Cake
- No Bake Chocolate Cake
- Old Fashioned Walnut Tea Bread
- Pear and Blueberry Cake
- Polenta Orange Syrup Cake
- Rich Deep Chocolate Cake with Cream Cheese Filling
- Rich Hazelnut Cake
- Rich Moist Chocolate Cake
- Rosemary Sandwich Cake
- Spiced Apple Sauce Cake
- Spiced Banana Rum Cake
- Toffee Apple Cider Cake
- Turkish Delight Cake
- Unbelievably Rich Chocolate Cake
- Upside-Down Rhubarb and Ginger Cake
- Victoria Sponge
Recipe Categories
Cranberry, Orange and Almond Cake
Recipe Submitted By: bakingmad
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 |  |
Print recipe
Email to a friend
Save to my recipes
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 |
Additional Ingredients
| Billington's Golden Icing Sugar for dusting |  |
|
| Cranberries to decorate | ||
| Billington's Golden Granulated Sugar |  |
Method
- Click on the text to highlight the different stages as you go along,
or click the button above to enlarge all text
- 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
- Sift in the flour and baking powder and gently fold into the mixture with the cranberries
- Spoon into a 20cm/8 inch greased lined cake tin. Scatter the almonds on top.
- Bake for 50-60 minutes
- 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.
- Just before serving sift over the Golden Icing sugar and scatter with frosted cranberries
- 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
Remember to review this recipe at www.bakingmad.com
Please use this area for notes:
Recipe Finder
