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175 gms cranberries, soaked in the juice of 1 and 1/2 oranges, for 1 hour;
190 gm butter-room temp;
3/4 cup caster sugar;
190 gm (11/2 cups) self raising flour;
zest of two oranges;
Preheat oven to 170.
Grease and flour a 17 cm bundt cake or a 1 kg loaf pan– set aside.
In a mixer or bowl, add butter and sugar and mix until light and creamy- almost white. Add one egg and one Tbl of the flour (this prevents “curdling”), mix well and add the other eggs, one at a time, beating well each time.
Fold in flour and orange zest.
Strain cranberries, reserving juice for glaze.
Fold cranberries gently through batter, until well incorporated.
Spoon into you pan and bake for 40 mins or skewer clean.
Leave in pan for 10 mins, before inverting onto a wire rack. Cool
Mix 1 cup of icing sugar with some of the reserved orange juice, until you achieve a nice thick, consistency. Pour over the top of your cooled cake.
Recipe courtesy of Rochelle Kearns
Baked by Gail Haselsteiner