Preheat the oven to 190°C / 170°C fan forced.

Grease a loaf tin and line with baking paper. (no need to line if you have a USA pan)

Wash and soak the Cranberries in boiling water, just enough to cover, set aside for 10 minutes

Sieve the flour into a food processor with a pinch of salt and add the butter. Whiz until it resembles breadcrumbs. Add the sugar, eggs and milk and whiz again to make a smooth mixture.

Add the drained cranberries, white chocolate and Pistachios and fold through with a spatula. Scrape the batter into the Loaf pan and bake for 1 hour, or until risen and firm. To test it, a skewer inserted into the centre should come out clean.

Cool for 10 minutes in the tin, then turn out onto a wire rack to cool completely.

Preheat the oven to 190°C / 170°C fan forced.

Grease a loaf tin and line with baking paper. (no need to line if you have a USA pan)

Wash and soak the Cranberries in boiling water, just enough to cover, set aside for 10 minutes

Weigh the flour, salt and butter into the TM bowl set to speed 5/6 seconds

Weigh the sugar, milk and eggs into the TM bowl and set to speed 5 /10 seconds

Make the Lemon icing and drizzle over the cake then sprinkle with extra cranberries and pistachios.

Place the icing in a bowl

Squeeze just enough lemon to make the icing like a paste. Not too runny do the figure 8 thing we've talked about at Bake Club so many times.

Pop in a piping bag and drizzle back and forth across the cake back until covered

Sprinkle cranberries and pistachios over the top