A fruit filled, year-round bake that comes alive in your mouth; a delightful fusion of cranberries, orange and vanilla!
90g butter (softened)
120g golden caster sugar
2 medium eggs (lightly beaten)
1 tsp vanilla bean paste
150g self-raising flour
120g dried sweetened cranberries
zest of one orange
Cream butter and sugar in a large bowl.
Add eggs one at a time, mixing well in between.
Add vanilla bean paste.
Fold in flour.
Add the yoghurt, cranberries and orange zest and combine.
Pour mixture into a 2lb (900g) greased and lined loaf tin.
Sprinkle with extra dried cranberries (optional).
Bake at 180°C for 30-40 minutes until golden and cooked throughout.
Tip: I bake this cake in batches of three and store a couple in the freezer.
Added by: Alex Ross
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Keep safe and well
The Shipton Millers