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.