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President Unsalted Butter250g
250gItem price
£2.75Price per unit
£11/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Grease a 900g loaf tin and line with baking parchment. Cream together the butter and sugar until pale and fluffy. Combine the beaten eggs, orange zest and juice and the vanilla; mix into the creamed butter in 3-4 pours, each time ensuring the liquid has been incorporated before adding the next glug. Fold in the flour, baking powder and mixed spice, then fold in the yogurt until you have a smooth batter.
Transfer ¼ of the batter to the loaf tin. Scatter a handful of cranberries in a line over this layer, then fold the remaining cranberries into the remaining batter and transfer to the cake tin. Bake the cake for 50-55 minutes; once a skewer comes out clean, it’s cooked. Leave the cake in the hot tin to rest for 15 minutes before turning it out onto a wire rack to cool completely.
For the topping, heat the cranberries, orange juice and caster sugar in a very small pan until half the fruits have popped and the rest are soft (about 5 minutes). Strain the liquid through a fine sieve over a bowl, reserving the solids. Mix 2-3 tbsp of the liquid with the icing sugar to make an icing similar in consistency to treacle. Stir the reserved solids into the remaining liquid. Pour and spread the icing over the cooled cake – some drips down the sides are good – and top with the cooled softened fruit.
Typical values per serving when made using specific products in recipe
Energy | 1,659kJ/ 394kcals |
---|---|
Fat | 12g |
Saturated Fat | 7.4g |
Carbohydrates | 64g |
Sugars | 45g |
Fibre | 2.5g |
Protein | 5.3g |
Salt | 0.3g |
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