Directions

• Preheat the oven to 200ºC / gas mark 6. Grease a 900g loaf tin and line with baking parchment.
• Cream together the butter and caster sugar until pale and fluffy
• In a jug, combine the beaten eggs, orange zest, orange juice and vanilla
• Add this mixture to the creamed butter in 3–4 additions, fully incorporating each before adding more
• Fold in the flour, baking powder and mixed spice
• Fold in the yogurt until the batter is smooth
• Transfer ¼ of the batter to the tin. Scatter a handful of cranberries in a line over this layer.
• Fold the remaining cranberries into the rest of the batter and spoon into the tin.
• Bake for 50–55 minutes or until a skewer inserted in the centre comes out clean
• Leave the cake in the tin for 15 minutes, then turn out onto a wire rack to cool completely
• For the Topping
• Heat the cranberries, orange juice and caster sugar in a small pan for about 5 minutes until half the berries have popped and the rest are softened
• Strain through a fine sieve, reserving the softened fruit
• Mix 2–3 tablespoons of the strained liquid with the icing sugar to make a thick icing
• Stir the softened fruit into the remaining strained liquid
• Pour and spread the icing over the cooled cake and allow it to drip slightly down the sides
• Top with the softened fruit