Cranberry, Orange and Almond Fruit Loaf

Name: Cranberry, Orange and Almond Fruit Loaf
Prep time: 56 min
Cook time: 20 min
Total time: 1 h 16 min
Yield: 8 serving(s)
Ingredients: 150 g butter; 150 g cranberries; 50 g marzipan; 150 g self-raising flour; 150 g sugar; 3 eggs; 75 g ground almonds; 1 orange; 1/2 teaspoon almond extract; 150 g cranberries; 75 g sugar; 1 vanilla pod; 1 orange; 2 tablespoons icing sugar

Submitted by hectorthebat

"Cranberry, Orange and Almond Fruit Loaf"

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Ready In:: 1hr 16mins
Ingredients:: 14
Serves:: 8

ingredients

150 g butter
150 g cranberries
50 g marzipan
150 g self-raising flour
150 g sugar
3 eggs
75 g ground almonds
1 orange
¹⁄₂ teaspoon almond extract
150 g cranberries
75 g sugar
1 vanilla pod
1 orange
2 tablespoons icing sugar

directions

Preheat the oven to gas 4, 180C, fan 160°C Grease a 900g (2lb) loaf tin and line with nonstick baking paper.
Combine the cranberries and marzipan with 1tbsp of the flour and set aside. Put the butter and sugar in a large bowl and beat with an electric whisk until pale and fluffy. Gradually add the egg, beating well between each addition. Fold in the ground almonds, remaining flour, orange zest, almond extract, and the cranberry and marzipan mix. Transfer the mixture to the tin and smooth the top.
Bake for 50 minutes or until a skewer inserted into the midle comes out clean, then remove and rest in the tim for 10 minutes, before tipping out onto a wire rack to cool completely.
For the topping, put the cranberries, sugar, vanilla and orange juice in a saucepan, and cook on a medium heat for 6-8 minutes, stirring until jammy. Set aside to cook and thicken.
Meanwhile mix the icing sugar with enough orange juice to make a smooth, runny icing. Drizzle over the cake and top with the cranberry mixture.