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 Orange juice (the juice from the 2 oranges)
1 tbsp Port
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 tbsp Port. Brush or pour over the cake.
The cake serves at least 16 and the recipe can be halved easily