Mary Berry Cranberry and Orange Cake
Mary Berry Cranberry and Orange Cake is a British-style sponge cake flavoured with orange zest and juice, dotted with cranberries throughout the crumb. It is usually baked as a loaf or round cake and finished plain or with a light orange glaze. The texture stays soft, and the flavour improves after a short rest.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Cake
- Method: Baking
- Cuisine: British
Ingredients
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Unsalted butter (softened) – 175 g
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Caster sugar – 175 g
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Eggs – 3 large
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Self-raising flour – 175 g
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Orange zest – from 1 large orange
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Fresh orange juice – 3 tablespoons
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Dried cranberries – 125 g
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Milk – 2 tablespoons
Instructions
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Prepare the oven – Preheat to 180°C (160°C fan) and line the tin with parchment.
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Cream butter and sugar – Beat until pale and fluffy to build a light base.
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Add eggs gradually – Mix one at a time, keeping the batter smooth.
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Add citrus flavour – Stir in orange zest and orange juice gently.
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Fold in flour – Add flour and fold carefully to keep the mixture airy.
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Stir in cranberries – Mix evenly so they are well distributed.
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Adjust consistency – Add milk to achieve a soft dropping texture.
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Bake steadily – Bake for 45–50 minutes until golden and a skewer comes out clean.
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Cool properly – Leave briefly in the tin, then cool fully on a rack.