This is almost too quick to knock up. Like one of those cake in a cup jobs that leads to 10pm cravings and tighter jeans. This freezes well and is delicious toasted for breakfast with a little butter spread on it.
Orange & cranberry loaf
- 260g plain flour
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- Pinch of salt
- 75g butter
- 130g caster sugar
- Zest of 1 orange
- 125mls orange juice (this is equal to the juice of 2 large oranges)
- 2 large eggs, at room temperature
- 120g dried cranberries
Preheat the oven to 180C/gas mark 4 and grease and line a loaf tin. Mix together all the ingredients apart from the cranberries and beat for about 3 minutes with an electric mixer or 5 minutes by hand until light and creamy looking. Add the cranberries, stir lightly. Pour into the tin and bake for 30 – 40 minutes (depends on how large your tin is, the larger it is the quicker it should bake) until a toothpick comes out of the centre of the loaf clean. Cool in the tin for 15 minutes on a wire rack before removing the tin.
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