DIRECTIONS

1. Place whole orange in a deep saucepan and cover with strong steeped bergamot tea. Bring to a boil.
2. Reduce heat to medium and cook covered for 1 hour. Remove from heat.
3. Drain off tea. Slightly cool orange.
4. Preheat oven to 300 F (150 C).
5. Generously grease a 9x5 inch (2 L) loaf pan with melted butter.
6. Refrigerate pan to let it solidify.
7. Dust with flour, shaking out excess.
8. Cut orange into small pieces and remove any seeds. You should have about 1½ cups (375 ml).
9. Place orange pieces along with any juices that may have collected in a blender with sugar, oil and eggs.
10. Whirl until blended and smooth.
11. Sieve flour, cinnamon, soda and salt together in a bowl.
12. Add orange mixture and gently stir together.
13. Fold in cranberries and pecans.
14. Scrape into prepared pan.
15. Bake in the centre of oven for 1½ hours.
16. Loaf is done when cake tester inserted in centre comes out clean.
17. Remove and cool in pan on a rack for about 15 minutes before turning out of pan and cooling completely.
18. Garnish with slivers of fresh orange wedges, a drizzle of icing sugar mixed with water and a sprinkling of coarse brown sugar, if desired.