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    You are in: Home / Recipes / Cranberry, Orange and Almond Fruit Loaf Recipe
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    Cranberry, Orange and Almond Fruit Loaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 16 mins

    56 mins

    20 mins

    hectorthebat's Note:

    Cranberry, Orange and Almond Fruit Loaf

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    Units: US | Metric


    1. 1
      Preheat the oven to gas 4, 180C, fan 160°C Grease a 900g (2lb) loaf tin and line with nonstick baking paper.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:


    Nutritional Facts for Cranberry, Orange and Almond Fruit Loaf

    Serving Size: 1 (170 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 446.3
    Calories from Fat 196
    Total Fat 21.8 g
    Saturated Fat 10.5 g
    Cholesterol 109.8 mg
    Sodium 399.1 mg
    Total Carbohydrate 58.6 g
    Dietary Fiber 4.1 g
    Sugars 39.0 g
    Protein 6.8 g

    The following items or measurements are not included:


    vanilla pod

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