So looking forward to trying this recipe!

500g unsalted butter, softened
300g caster sugar
200g light brown soft sugar
Grated zest of 4 oranges
150ml orange juice
8 eggs, beaten
500g self-raising flour, sifted
200g fresh cranberries
Icing sugar, silver balls and a clementine, to decorate

Pre-heat the oven to 170C/fan 160C. If using normal cake tins, grease and line them.

Beat the butter, zest and sugar with an electric mixer until light and fluffy (this should take around 5 minutes). Add the eggs, one at a time, beating well between each addition and adding 1tbsp of the flour each time. Finally, fold in the flour and slowly mix in the orange juice. Fold in the cranberries.

Pour the mixture into the tins and bake for around 45 minutes, or until they spring back when touched and a skewer inserted in the middle comes out clean.

When the cakes have cooled thoroughly, remove from their tins (if using metal tins). Mix icing sugar with a little clementine juice to form a fairly runny white icing, then drizzle this over the cake. Stick silver balls to the icing.

I suggest opening a bottle of Picolit to compliment this mouthwatering cake.

(source nutmegs,seven)