Cranberry, orange and almond cake

  • Total Time

    1h 20m

    • Prep Time

      20m

    • Bake Time

      1h 0m

  • Serves

    8

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If you are wanting to try something different from the usual traditional rich fruited Christmas cake this year, this could be the recipe for you. This cake is suitably festive and will make an impressive centrepiece for the Christmas table - and can all be made at the last minute!

Method

  1. Preheat the oven to 180ºC (160°C fan, 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.

  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 container for up to 5 days.

  6. Just before serving sift over the icing sugar.

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Ingredients

For the cake

  • 225g Butter (unsalted)
  • 225g Unrefined golden caster sugar
  • 4 Egg(s) (free range)
  • 1 Egg yolk(s) (free range)
  • 75ml Orange juice (fresh)
  • 1 Orange zest (finely grated)
  • 110g Cranberries
  • 225g Self-raising white flour
  • 1 tsp Baking powder
  • 75g Almonds (flaked)

For the decoration

  • 0 Unrefined golden icing sugar (for dusting)

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