Cranberry, Almond & Orange Fruit Loaf

Home » COOK » Recipes » Baking » Bread » Cranberry, Almond & Orange Fruit Loaf

Day 29 – Cook, Craft, Create: December 2012

For day 29 of Cook, Craft, Create: December: 2012 I’m sharing a yummy fruit loaf that I made on Christmas Eve when my parents-in-law came for afternoon tea.

Cranberry, Almond & Orange Fruit Loaf | The Purple Pumpkin Blog

Cranberries and oranges are two fruits that remind me of Christmas time and pair so well in this fruity loaf. The almonds with additional marzipan give another seasonal twist. A slice of this is lovely with a hot cup of tea.

The topping is optional, but the sharpness of the cranberry sauce on top cuts through the sweetness of the loaf – we all really enjoyed it!

Cranberry, Almond & Orange Fruit Loaf | The Purple Pumpkin Blog


Cranberry, Almond & Orange Fruit Loaf
Author: The Purple Pumpkin Blog
Cook time: 50 mins
Total time: 50 mins
Serves: 8
  • For the fruit loaf
  • 150g (5oz) unsalted butter, softened, plus extra for greasing
  • 150g (5oz) cranberries
  • 75g (3oz) marzipan, cut into small cubes
  • 150g (5oz) self-raising flour
  • 150g (5oz) golden caster sugar
  • 3 medium eggs, beaten
  • 75g (3oz) ground almonds
  • 1 orange, zested
  • ½tsp almond extract
  • For the topping (optional)
  • 150g (5oz) cranberries
  • 75g (3oz) golden caster sugar
  • 1 vanilla pod
  • 1 large orange, juiced, plus extra for icing
  • 2 tbsp icing sugar
  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g (2lb) loaf tin and line with nonstick baking paper.
  2. Combine the cranberries and marzipan with 1 tbsp of the flour and set aside.
  3. Beat the butter and sugar in a large bowl with an electric whisk until pale and fluffing.
  4. Gradually add the egg, beating well between each addition.
  5. Fold in the ground almonds remaining flour orange zest, almond extract and the cranberry/marzipan mix.
  6. Pour the batter into the prepared tin and smooth on top.
  7. Bake for 50 minutes or until a skewer inserted into the middle comes out clean. Rest in the tin for 10 minutes before turning out onto a wire rack to cool completely.
  8. To make the topping, put the cranberries, sugar, vanilla pod and orange juice into a saucepan and cook on a medium heat for 6-8 minutes, stirring until the consistency has turned jammy. Set to one side to cool and thicken.
  9. 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.

Cranberry, Almond & Orange Fruit Loaf | The Purple Pumpkin Blog


Please share this post with your family and friends on social media – just use the buttons below! Your shares are how The Purple Pumpkin Blog grows and I am sincerely grateful every time you share something. ♥