Preheat the oven at 170 C. Grease a 7 inch loaf tin with butter and sprinkle some flour over it.
In a bowl sieve together maida, baking powder, baking soda
Add the orange juice and oiland mix until incorporated
Mix the wet and dry ingredients but do not overmix
Coat the chopped cranberries with some flour and add to the batter. This will prevent them from sinking to the bottom
Pour the batter in the pan and bake for 30-35 minutes.Check with a toothpick in the middle of the cake if done.
Cool the cake in pan for 15-20 minutes before taking it out and then cool completely on the wire rack
To make the glaze: Mix the powdered/icing sugar with the juice until it forms a thick consistency but is still easy to pour. Add sugar/juice to adjust consistency as required. Pour over the cake
Rest the cake for 20-25 minutes in fridge before slicing for clean slices, as the cake is very moist and soft
