Orange and Cranberry Cake
A lighter alternative to traditional Christmas cake.
- 225g Unsalted Butter
- 225g Self Raising Flour
- 1 tsp Baking Powder
- 100g Caster Sugar
- 100g Light Brown Sugar
- 4 Eggs
- Zest of two Orange
For the Topping
- 100g Dried Cranberries
- Juice of one Orange
- 400g Icing Sugar
My white chocolate and cranberry cake was a big hit at Christmas time but if you want something a bit less heavy this orange and cranberry cake is perfect! A simple orange sponge is topped with tangy dried cranberries and orange icing. You could even mix the dried cranberries into the cake batter.
If it’s individual Christmas themed cakes you’re after, these gingerbread cupcakes are a must. Adapted from a Mary Berry recipe.
Preheat the oven to 180ºc and grease a decorative tin with butter. Make sure to get into all the corners. If you haven’t got a decorative tin use a deep 8in round tin.
Mix all of the cake ingredients together using a hand or stand mixer until smooth and creamy.
Bake for at least 30 minutes, until a stick comes out clean.
Once cooled, carefully remove from the tin. Make the icing by mixing enough icing sugar with the juice to make a thick icing.
Sprinkle some cranberries on top of the cake, pour over the icing and finish with more cranberries.