Cranberry and orange cake

Photo by Christopher Wancke

Orange and cranberry cake is something gorgeous to enjoy with a cup of tea or coffee. And it smells heavenly!


250g SR flour

175g caster sugar

50g butter

½ teasp. Salt

1 egg, well-beaten

160ml fresh orange juice

grated rind of two large oranges

200g fresh cranberries, roughly chopped


Pre-heat oven to 180 C (350 F, gas mark 4).

Grease and flour a 22cm x 12 cm (ish) loaf pan.

Mix together flour, sugar, and salt; rub in butter.

Stir in grated orange rind, orange juice and egg; mix well until blended.

Stir in chopped cranberries.

Spread evenly in loaf pan, and bake for 55 minutes, or until a skewer inserted in the centre comes out clean.

Cool on rack for 15 minutes, remove from pan and cool completely. Freezes well.

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