Europe & Middle East
Latin America & Caribbean
Put the oven on to 170C/335F/gas mark 3 and line a 10cm x 20cm loaf tin with baking parchment. Whisk the sugar and egg yolks together for 2 to 3 minutes until light and creamy. Stir in the pumpkin, dried cranberries, orange zest and juice, and almonds. Sift the flour, salt and spices into the mixture. Beat the egg whites until they hold soft peaks, add a little to loosen the mixture, then add the rest gently.
Pour the mixture into the lined tin and bake for about an hour until baked through. Let it cool for 10 minutes in the tin, and then turn on to a wire rack. Slice when it’s completely cool.
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