Flavoured with hints of orange and juicy cranberries, this wintery cake is bright, vibrant and delicious.
Makes one 25cm cake.
100g dark brown sugar
2 free range eggs
175g self-raising flour
4 tbsp milk
1½ tsp ground ginger
Zest of 3 blood orangesmas
75g fresh cranberries
2 tbsp honey
Pre-heat oven to 170°C.
Cream together the butter and sugar.
Beat in an egg, then mix in the flour
Beat in the other egg and the milk. Mix in the rest of the flour, ground ginger, orange zest, ginger and honey.
Spoon into cake tin.
Slice and zest the oranges and place on top of the cake. Dot the fresh cranberries around and push them gently into the sponge mix.
Bake for 30–40 minutes, or until a skewer inserted into the middle comes out clean.
Leave the cake to cool in the tin for 5 minutes, then brush with honey.