Cranberry, orange and almond fruit loaf

Cranberry, orange and almond fruit loaf recipe

16 ratings

See method

  • Serves 8
  • 1hr 10mins
  • 470 calories / serving

Ingredients

  • 150g (5oz) unsalted butter, softened, plus extra for greasing
  • 150g (5oz) cranberries
  • 50g (2oz) marzipan, cubed
  • 150g (5oz) self-raising flour
  • 150g (5oz) golden caster sugar
  • 3 medium eggs, beaten
  • 75g (3oz) ground almonds
  • 1 orange, zested
  • ½tsp almond extract

For the topping (optional)

  • 150g (5oz) cranberries
  • 75g (3oz) caster sugar
  • 1 vanilla pod
  • 2tbsp icing sugar
  • 1 large orange, juiced, and extra for icing

Each serving contains

  • Energy

    1970kj
    470kcal
    24%
  • Fat

    25g 36%
  • Saturates

    11g 56%
  • Sugars

    40g 44%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 56.9g Protein 7.1g Fibre 3.6g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease a 900g (2lb) loaf tin and line with nonstick baking paper. Combine the cranberries and marzipan with 1 tbsp flour, and set aside.
  2. Put the butter and sugar in a large bowl and beat with an electric whisk until pale and fluffy. Gradually add the egg, beating well between each addition. Fold in the ground almonds, remaining flour, orange zest, almond extract and the reserved cranberries and marzipan. Transfer the mixture to the tin and smooth the top.
  3. Bake for 50 minutes or until a skewer inserted into the middle comes out clean, then remove and rest in the tin for 10 minutes, before tipping out onto a wire rack to cool completely.
  4. For the topping, put the cranberries, sugar, vanilla and orange juice in a saucepan, and cook on a medium heat for 6-8 minutes, stirring until jammy. Set aside to cool and thicken. Meanwhile, mix the icing sugar with enough orange juice to make a smooth, runny icing. Drizzle over the cake and top with the cranberry mixture.
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