Prep time: 10 minutes (+ 24 hrs to soak fruit)
Cooking time: 1 hour 5 minutes
Total time: 1 hour 15 minutes
Yield: 1 loaf
1 cup (120g) fresh or dried cranberries
1/2 cup (40g) candied orange peel
1/4 cup (60ml) orange juice
1/2 cup (120ml) Dark Rum or Brandy (optional; may replace with extra orange juice)
1 box Simple Mills Pumpkin Muffin & Bread Mix
3/4 cup (180ml) water
3 tbsp coconut oil, melted and slightly cooled
1/4 cup (30g) pecans, chopped
Toss the dried cranberries and candied orange peel with the orange juice and rum. Cover and chill for at least 24 hours.
After the fruit has been chilled 24 hours, prepare the cake: Preheat oven to 325F / 160C (140C Fan) and grease an 8x4 inch loaf pan.
Remove the soaked cranberries and orange peel from the fridge and drain, reserving the rum and orange juice liquid for later use.
Whisk the eggs, water and oil in a large bowl, add the baking mix and whisk until well blended.
Fold the chopped pecans and soaked fruit into the batter, reserving about 1/4 cup (30g) for the topping. Pour the batter into a lightly greased loaf pan, or a silicone loaf pan. Smooth into an even layer. Top with reserved fruits and pecans.
Bake for 30 minutes. After 30 minutes, loosely cover the pan with aluminium foil and cook for an additional 35 minutes.
While still hot from the oven, brush the cake with 1 tablespoon of the reserved rum mixture. Let cool for 10 minutes.
Remove cake from pan, invert and brush the entire cake with an additional 2 to 4 tablespoons of the rum-orange juice liquid. Let cool completely. Once cooled, wrap with aluminium foil. Refrigerate for at least 2 hours.
Tip: This cake's boozy flavour becomes more pronounced with time. Allow it to set in the fridge for 24 hours for an extra hint of rum/brandy.