Cranberry Loaf

Cranberry Loaf

As cranberries are in season I thought that I will try this recipe. I found it in Tesco Real Food Magazine and thought that I will give it a go. It is truly delicious cake and to my surprise it came up very moist. I expect it’s due to berries natural juices released during cooking process or maybe simply because I made it my way.

Cranberry Loaf


150 g self-rising flour
130 g butter, unsalted and at room temperature
120 g fresh cranberries
50 ml almond milk (optional)
1 tsp almond extract
orange zest
3 small eggs, beaten
150 g golden caster sugar
50 g cubed marzipan

For the topping:
100 g cranberries
70 g caster sugar
1 tsp vanilla essence
1/2 orange, juiced

For icing:
2-3 tbsp icing sugar
orange juice

Grease and line with grease-proof paper a large loaf tin (22,5cmx12,5cmx7,5cm). Heat the oven to 180°C, fan 160°C. Put the berries and marzipan cubes in a medium size bowl and combine with 1 tbsp of flour and set aside. Cream the butter and sugar until light and fluffy and gradually beat in the eggs. Fold in flour, orange zest, almond extract, cranberries and marzipan. Turn into the tin and bake in the centre of the oven for 1 hour or until a skewer inserted into the middle comes out clean. Then remove and let it rest in a tin for 10-15 minutes. Transfer into a wire rack and leave to cool completely.

Meanwhile prepare topping. I a small pan cook cranberries, caster sugar, vanilla essence and orange juice for about 8 minutes, stirring occasionally. When soft remove from heat and set aside to cool. And finally in little bowl prepare icing. Mix the icing sugar and few table spoons of orange juice together till nice and smooth and then simply drizzle over the cake and decorate with cranberry mixture to give it a nice finish.