Am a little bit in love with my bundt tin…transforms any cake in to a pretty cake needing very little extra adding in the way of icing.
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,
Ingredients:
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)
Method:
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.
Jo's food bites. 
This was just delicious… lovely flavours!! Another winner!
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Glad you enjoyed it.x
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This sounds amazing. Would dried cranberries work or do they need to be fresh? I have never bought fresh before so not sure if my local supermarkets stock them.
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Thank you. I used dried cranberries 😀 .I will edit my post to state that😊
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You have just made me remember about the fresh cranberry salsa I make for Christmas lunch…will make it and post it. Punnets of fresh cranberries are in the large supermarkets and local fruit and veg shops at the moment 😀
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Wow amazing looks so yummy anyway thank you for visiting my blog post
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Looking forward to reading more on your blog. Thank you for following me😊
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