Please note we are very busy at the moment and delivery may take up to 10 working days for UK orders.

Shop

Cranberry Cake

Makes 1 cake

A great alternative to the traditional Christmas cake, you can use either dried, fresh or frozen cranberries in this cake although you do need dried cranberries for the topping. If baking with frozen berries, add five minutes to the cooking time.

Free from Soya
Vegetarian

Ingredients

Change Quantities:
  • CAKE
  • 200g butter
  • 200g caster sugar
  • 3 eggs
  • 1 tsp grated orange rind
  • 125g Doves Farm Organic Self Raising White Flour
  • 100g ground almonds
  • 3 tbsp orange juice
  • 150g cranberries, dried, fresh or frozen
  • butter, for tin
  • CRANBERRY ORANGE TOPPING
  • 10g dried cranberries
  • 1 tbsp orange zest
  • 4 tbsp orange juice
  • 200g icing sugar
  • 100g butter
  • 25g ground almonds

Cake

  1. Pre-heat the oven
  2. Rub some butter around the inside of an 18cm/7" round deep, loose bottom cake tin or insert a baking liner.
  3. Put the butter and sugar into a large bowl and beat together until light and fluffy.
  4. Beat in the eggs one at a time followed by the grated orange rind.
  5. Sieve the flour into the bowl and mix well.
  6. Stir in the ground almonds and orange juice.
  7. Mix in the cranberries.
  8. Tip the mixture into the prepared tin and smooth the top, pushing any exposed cranberries back into the mixture.
  9. Bake for 50-60 minutes until a cocktail stick, pressed into the centre of the cake, comes out clean.
  10. Allow the cake to cool in the tin for 20 minutes before turning out onto a wire rack.

Cranberry Orange Topping

  1. Dice the dried cranberries, zest the orange, squeeze the orange juice and set these aside.
  2. Sieve the icing sugar into a bowl.
  3. Put the butter into a large mixing bowl or kitchen mixer and beat until light and smooth.
  4. Continue beating, adding the icing sugar a spoon at a time.
  5. Add the ground almonds and orange juice and stir to combine.
  6. Spread the topping over the top and sides of the cold cake.
  7. Sprinkle the diced cranberries and orange zest over the top.

Equipment

18cm/7" round, deep, loose bottom cake tin, electric beaters, zester, large mixing bowl or kitchen mixer

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

50-60 minutes
Now one of my favourite cakes. Easy to make. Tasted absolutely beautiful. Made mine in a Bundt tin so needed a little extra frosting.
By Jennifer
02 Jan 2020
I book marked this recipe as soon as I saw it and it didn't disappoint. I used fresh cranberries and made the cake in a 23cm springform tin. It is an easy recipe which gives a tasty festive cake. Just right for the days between Christmas and New Year for afternoon tea after walking the doggies.
By Judy
30 Dec 2020
What an excellent recipe. I used fresh cranberries and was worried that they would make the cake rather soggy, but not at all. The tartness of the cranberries is just right and the flavour is complimented by the light topping. Will definitely be making this again.
By Jane
09 Dec 2020

Write a review

 

Find a recipe

Ingredients

Change Quantities:
  • CAKE
  • 200g butter
  • 200g caster sugar
  • 3 eggs
  • 1 tsp grated orange rind
  • 125g Doves Farm Organic Self Raising White Flour
  • 100g ground almonds
  • 3 tbsp orange juice
  • 150g cranberries, dried, fresh or frozen
  • butter, for tin
  • CRANBERRY ORANGE TOPPING
  • 10g dried cranberries
  • 1 tbsp orange zest
  • 4 tbsp orange juice
  • 200g icing sugar
  • 100g butter
  • 25g ground almonds

You may also like

Our Story

It started with a passion.

Learn More
Cookie settings