Step 1

Add 100g dried cranberries to a bowl with 100ml orange juice. Cover and allow to soak for one hour

Step 2

Preheat the oven to 170ºC (fan assisted 190ºC non fan) and line a 2lb loaf tin

Step 3

Cream 225g margarine and 200g caster sugar together for a couple of minutes until pale and fluffy

Step 4

Add in 3 eggs one at a time mixing after each addition

Step 5

Add in 250g plain flour, 1½ tsp baking powder, a pinch of salt, ¼ tsp cinnamon and zest of 1 orange and mix until completed combined

Step 6

Add in 120g yogurt and the soaked cranberries reserving the juice they have been soaking in. Mix until just combined

Step 7

Pour the cake mix into the lined tin and level. Bake in the oven for 55-60 minutes until golden brown and a cocktail stick comes out clean

Step 8

Allow to cool in the tin for 15 minutes or so before turning out onto a wire rack to cool completely

Step 9

Once the cake is completely cool, make the drizzle by mixing 2 tbsp orange juice that the cranberries were soaked in and 100g icing sugar

Step 10

Drizzle across the cake and sprinkle with orange zest and 2 tbsp dried cranberries