A beautiful, glazed cake enhanced with soaked cranberries in Port wine and flavoured with orange and spice. It really is simple too, a very basic pound cake made with good quality organic butter and demerara sugar.
Just one thing to remember, it's the Port that 'maketh' the difference. It plumps up and adds sweetness to the cranberries. I also added a spoonful to the orange glaze. The other notable difference I found, in this recipe, the butter taste was not dominated by any of the other flavours. Therefore, you get this lovely buttery, spiced orange, fruity taste left in your mouth during and after you've eaten it.
|A very fruity first slice.|
Pre bake 2/3 days ahead:
7oz (200g) Dried Cranberries (2 bags of Crazy Jacks Organic Cranberries)
4 tbsp Port (Port wine /sweet Port, non-alcoholic suggestion; raspberry cordial)
Rinse and check over fruit for any stalks etc. Put into a small bowl with Port and cover; stir each day to plump up the fruit.
8oz (225g) Butter (Yeo Valley Organic)
8oz (225g) Demerara sugar (Raw sugar)
4 Large eggs
8oz (225g) Self raising four
2 tsp Ground cinnamon
Cranberries (see pre-bake info above)
4oz Demerara sugar
4 fl. oz
1 tbsp Port
|Worth seeking out - good quality dried fruit http://www.crazyjack.co.uk/|
Preheat oven 140c/120c Fan/275F/Gas Mark 1
Grease and flour cake tin. For this recipe I used a ring tin or you could use a Bundt tin or a loaf tin.
Cream the sugar and butter together. Add the eggs one at a time and beat well. Add the zest from the two oranges. Fold in half the flour and the cinnamon. Then coat the cranberries in the remaining flour and combine with the cake batter.
The mixture is quite chunky so you will need to spoon it into the tin. Place into the oven.
Check after 25-30 minutes. Cook until risen and a skewer comes cleanly out. This one took 40 mins in my ring tin.
Allow to cool for 5 minutes, make sure sides of the cake are coming away from the tin and remove. Place on serving plate ready for a brushed glaze or on a cooling rack and tray for a poured glaze.
To make the glaze; use the juice from the two oranges and put in a saucepan with 4 oz demerara sugar. Bring to the boil, stirring all the time until the sugar is completely dissolved and boil for three minutes. Allow to cool for two minutes and add the
Brush or pour over the cake. tbsp Port.
The cake serves at least 16 and the recipe can be halved easily. This did remind me of an English Cherry Madeira Cake which was traditionally served with