Showing posts with label Cranberry Recipes. Show all posts
Showing posts with label Cranberry Recipes. Show all posts

Tuesday, 20 December 2011

Billington’s Orange and Cranberry Mini Christmas Loaf....

Preparation time: 30 minutes

Cooking time: 30 minutes

Preheat the oven to 180c(fan 160) 350F/gas mark 4.

Grease and line six mini loaf tins.


  • 200ml sunflower oil
  • 175g ground almond
  • 200g Billington’s light Muscovado sugar
  • 2 tsp baking powder
  • 1 tsp of ground cinnamon
  • 4 eggs
  • Zest of 1 lemon
  • Zest of 1 orange
  • 50g dry cranberries
  • 50g Billington’s glace cherries
  • 2 tbsp Amaretto liquor

For the decorations

  • 100g of sieved apricot preserve
  • 1 orange zest cut in fine strips
  • 50g Billington’s golden caster sugar
  • 50ml water
  • 25g Billington’s golden granulated sugar
  • 24-carat Gold leaves (available from Harvey Nichols)


The night before

  • Chop the cherries in quarter and soak overnight in the Amaretto.

On the day

  • Combine the ground almond, Billington’s light Muscovado sugar, cinnamon and baking powder in a mixing bowl and mix together thoroughly. 
  • Break in the eggs, add the oil and mix gently together.
  • Using a fine grater, grate the zest from the lemon and the orange then add the cranberries and soaked glace cherries.
  • Turn the cake mixture into the tins - filling them 3/4 high.
  • Bake in the preheated oven for 30 minutes or when the knife comes out clean.
  • Leave to cool in the tin for 10 minutes and then move to a cooling rack to cool completely.
  • In a small saucepan take the Billington’s golden caster sugar and water to the boil then reduce the heat to get a slight simmer and plunge the fine orange strips. 
  • Leave to simmer for 10 minutes then switch off the heat and leave the orange strips to cool down in the syrup.
  • Heat the apricot preserve and use to brush the top and side of the cool mini loaves. 
  • Take the confit orange strips and roll them into the golden granulated sugar. 
  • Then arrange them on top of the loaves and decorate with the gold leaves.

Recipe and photo credit by- Baking Mad


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