Step #1
Method (Makes 1 loaf – 12 to 14 portions) Grease a large bundt tin with butter and dust with flour.
Step #2
Place the caster sugar, butter, milk, eggs and bread mix into a bowl and mix to form a soft dough/thick batter. Knead for about 5-10 minutes using dusting flour as required until a well
Step #3
Developed dough is formed. Note the dough will be soft and quite sticky. Cover loosely with polythene and allow the dough to rest for 5 minutes.
Step #4
Add the dried cranberries, white chocolate, orange zest and vanilla extract to the mix and carefully blend in. Scrape the dough into the greased tin. Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 60 minutes or until doubled in size.
Step #5
Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes until baked through and golden brown. Allow to cool initially in the pan until it is cool enough to handle.
Step #6
Then remove from tin and place on a wire rack to finish cooling completely. Dust with icing sugar.
