Citrus Cranberries Mini Loaves

A recipe adapted from AWW (April 2005) ...

Ingredients:

125g butter, softened
150g caster sugar
150g self-raising flour
40g almond meal
2 eggs
50g dried cranberries, chopped (tossed in flour)
80ml fresh orange juice
zest of 1 orange
1 tsp vanilla extract

• Preheat oven to moderate (about 160 degrees C).  Grease an 8-hole mini loaf pan; line bases with baking paper.
• Beat butter, rinds and sugar with an electric mixer until light and fluffy.
• Add in eggs, one at a time, beating until just combined between additions.
• Fold in flour, almond meals and orange juice.
• Gently fold in cranberries.
• Divide mixture among the prepared pans.
• Bake for about 25 minutes.  

Glace Icing:

120g icing sugar mixture
1 tbsp fresh orange juice

• Sift icing sugar into a small heatproof bowl; add the juice and mix to a firm paste.
• Stir over a small pan of simmering water until icing is a spreadable consistency (do not overheat)
• Spread icing immediately over cold cakes.