I’m
often asked about alternatives to the traditional Christmas baking of rich
fruit cakes, mince pies and plum pudding so I’ve adapted Grandma’s popular Orange Cake to make a cake with a
lighter texture. Cranberries and pistachios are my favourite
seasonal fruit and nuts and they make a great combination with oranges to show off Christmas colours.
Cranberry
Orange & Pistachio Loaf
175g/6oz butter
150g/5oz caster sugar
3 eggs
175g/6oz self raising flour
1 tsp baking powder
125g/4 ½oz fresh cranberries
50g/2oz pistachio nuts (chopped)
1 orange zest & juice
25g/1oz demerara sugar
Pre heat the oven to 180 (160C
fan), Gas 4. Cream the butter, caster sugar
and orange zest until light and fluffy. Beat in the eggs, one at a time. Fold
in the flour and baking powder. Fold about ¾ of the cranberries and pistachio
nuts and then add the orange juice. Place the mixture in a well greased or
lined 1kg/2lb loaf tin. Scatter the remaining cranberries and pistachios on the
top and then sprinkle the Demerara sugar over the fruit and nuts. Bake in the
oven for around 35-40 minutes.
Meryl says : This
is a very simple recipe which you can enjoy in the run up to Christmas. It
freezes well. You can make it with dried
cranberries if fresh ones aren’t available. I
can guarantee there won’t be a piece left!
Take a look at more of Grandma's Christmas recipes
Whatever you are doing and wherever you are, Happy Christmas Baking!
