Preheat the oven to Gas mark 5 / 180 C Prepare a Bundt tin (no need if you use a Prestige tin) or 18cm round cake tin,
170 g gluten-free self-raising flour 1/2 cup dried cranberries
115 g muscovado sugar rind and juice of one orange
140 g butter – softened heaped tsp of nutmeg
4 eggs (3 if using non gf flour)
3 tbsp granulated sugar (combine with the orange juice to make the drizzle)
Put the flour, muscovado sugar, butter and eggs in a bowl and mix thoroughly. Add the nutmeg, cranberries and orange rind and stir until combined.
Put in to the bundt tin ( or cake tin) and bake for 20 – 25 mins.
If you have used a cake tin then spoon the drizzle over the top whilst the cake is in the tin. If you have used a bundt tin then tip the cake out on to a cooling rack and spoon the drizzle over the fluted top.