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Preheat the oven to 180°C / 160°C fan forced (350°F). Grease and line a loaf pan with non-stick baking paper.
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Cream the butter and sugar together in a large bowl until pale and fluffy. Add vanilla and sour cream and beat until combined. Add the eggs and mix in one at a time until combined. Add the flour, baking powder, salt and blood orange zest. Beat until combined, being careful not to overmix. Add the fresh or frozen cranberries and gently mix in with a spatula.
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Pour the cake batter into the loaf pan and bake for around 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the loaf pan.
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In the meantime, make the glaze. In a blender or Nutribullet, blend together the cranberries and blood orange juice. Strain through a sieve and reserve the juice. Sift the icing sugar in, starting with 1 cup and stir to combine. Continue to add icing sugar 1/4 cup at a time until you reach your desired consistency. I used 1 1/2 cups of icing sugar total.
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To serve, drizzle the glaze over the top of the cooled cake to cover completely. Serve in thick slices with a cup of your favourite tea.
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You can store the cake unglazed in an air-tight container for 1-2 days or until you’re ready to serve. Once glazed, this cake is best eaten within 2 days.