Orange gugelhupf with cranberries

Method

1. Grease the tin with butter, then dust with flour. In a mixing bowl or stand mixer fitted with a paddle attachment, cream the butter and sugar, then add the eggs one at a time, alternating with 1 tbsp of the flour (don’t worry if the mixture looks split). Mix in the remaining flour, yeast, orange zest and juice, scraping down the sides of the bowl a few times. Beat for 5 minutes on a medium speed.
2. Toss the dried fruit in 1 tbsp flour to dust, then add to the dough, ensuring the fruit is evenly distributed. Scrape the dough into the prepared tin, then spread and level it with the back of a spoon. Cover tightly and leave to rise in a warm place for 2 hours until doubled in size.
3. Heat the oven to 170°C fan/ gas 5. Brush the top of the cake with the egg glaze, bake on the lower shelf of the oven for 10 minutes, then reduce the heat to 150°C fan/gas 3½ and bake for a further 25-30 minutes. Push a skewer into the middle of the cake; if it comes out clean, the cake is ready.
4. Cool the cake in the tin for 30 minutes, then remove it and put on a wire cooling rack to cool completely. Serve in slices.