If you fancy a change from Christmas cake, try this fruity loaf with a sauce to match.
Makes 12 slices
Takes 25 minutes to make, 55 minutes to bake, plus cooling
Per serving:
398kcals
11g fat (1.7g saturated)
7.8g protein
71.3g carbs
37g sugar
0.9g salt
1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and baseline a deep, 2-litre loaf tin. Sift the flour, sugar, baking powder and salt into a large bowl. Beat the eggs, milk and oil or butter in another bowl, then fold into the dry ingredients, followed by the fruit and nuts.
2. Spoon the mixture into the loaf tin and bake for 55 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
3. Meanwhile, make the sauce. Put the cranberries, sugar, vanilla and orange juice in a saucepan over a medium heat. Cook for 6-8 minutes, stirring occasionally, until the fruit breaks down and the mix looks jammy. Set aside to cool and thicken.
4. Serve the cake in slices with the cranberry sauce and some butter or cream cheese, if you wish.
© delicious. magazine
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