I made this cake yesterday as more of a procrastination tool… based on an American recipe, I’ve altered a few elements with great success. The dash of ground cloves gives this buttery orange cake deep flavour, the sour cream means the sponge stays really moist and the off hit of zingy cranberry really makes this a delicious tea time cake.
A few folk requested the recipe, so here it is!

Spiced Orange and Cranberry Drizzle cake

170g self-raising flour

1 tsp baking powder

½ tsp bicarbonate of soda

¼ tsp ground cloves

120ml sour cream

2 lg eggs

120ml orange juice

1tsp vanilla extract

115g  softened butter

150g  caster sugar

1tbsp grated orange zest

100g dried cranberries, (soaked in a little boiling water)

 200g Icing Sugar

2 tsp orange zest

75ml orange juice.

1.  Preheat the oven to 180C/Gas4. Grease and line a 20cm round tin. Combine the flour, baking powder, baking soda, cloves in a medium bowl. Combine the sour cream, eggs , vanilla and orange juice in another bowl.
2.  Beat the softened butter and sugar in a mixer until white and fluffy  – being sure to scrape down the edges every so often to combine all raw ingredients.Then add half the egg mix and half flour mix, and combine slowly. Scrape down the sides and add the remaining dry and wet mix. Stir in the strained cranberries
3. Bake in the middle part of the oven for 45-50 mins,, until golden and cooked throughout. Let the cake cool for 15 mins and place of a cooling rack.
4. Sift the icing sugar, then add the juice and zest. While the cake is still warm insert a skewer ino the sponge and pour over the icing. When the icing is set slice and devour!