Orange Cranberry Cake

1 small orange
1 cup dried cranberries
2 ¼ cups sifted cake flour
2 tsp baking powder
165g butter
1 ⅓ cup caster sugar
3 eggs
2 tbs Cointreau
1 tsp vanilla
⅓ cup milk

Place the orange in a saucepan, ½ filled with water and boil for 30 minutes. Cool, quarter and pulverize.

Butter and flour a 9 1/2” fluted tube (or ring tin).

Cream butter, add sugar, and slowly add eggs. Add vanilla and Cointreau. Gently stir in sifted dry ingredients with milk, orange and cranberries.

Pour into tin and bake 180°C for 60 minutes.

Suggested glaze: 1 cup icing sugar, 4 tsp boiling water, 1 tsp corn extract ½ tsp vanilla