Spoons at the ready for a wintry twist on a classic drizzle cake.
Preheat the oven to 180C/350F/Gas 4. Grease and line a loaf tin.
Cream the butter and sugar together in a large bowl until the mixture is light and fluffy. Beat in the eggs, one at a time, then fold in the flour until well combined.
Fold the cranberries and orange zest into the mixture and carefully pour into the loaf tin and bake for 40-45 minutes, or until a skewer inserted into the middle of the cake comes out clean.
Meanwhile for the icing, mix the sugar and fruit juices together in a bowl until smooth and glossy.
Once the cake is cooked through, remove it from the oven and pierce holes all over the cake.
Pour the sugar mix on top of the cake, allowing the icing to drip down the sides. Once cool, turn out the cake onto a board or serving dish.
To serve, slice the cake and accompany with a spoonful of mascarpone.
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