The Blog

Posted by: Kathy Fitchett Date: April 7, 2015

Cranberry and Walnut Tea Loaf

final cake


150 g unsalted butter
150 g self-raising flour (mixture of wholewheat and white flour if preferred)
75 g caster sugar
50 g oats
25 g bran/ wheat germ
150 g cranberries
75 g chopped walnuts
150 g orange juice
2 large eggs
50 g sunflower/ pumpkin seeds


  1. Line loaf tin with grease proof paper and pre heat oven to 160 degrees fan.
  2. Rub butter into flour until it resembles breadcrumbs using finger tips or dough hook of cake mixer.
  3. Stir in sugar, fruit and walnuts and other dry ingredients.
  4. In separate bowl beat eggs lightly and add orange juice, pour into dry mixture and stir well.
  5. Pour mixture into lined loaf tin and bake for 45 to 55 minutes until cooked through and well risen.