This cranberry loaf cake will go perfectly with a cup of afternoon tea or morning coffee. We've included fresh and dried cranberries with some subtle warming nutmeg.
Alternatively this Cranberry Cake recipe could quite easily become a festive family favourite for those who are not into Christmas Cake, it's much lighter, does not have the alcohol element and is a little sweeter.
If you'd like to push the boat out with the decoration (we've kept it pretty simple) you could try out an orange drizzle by mixing, icing sugar, orange extract and water. Just drizzle it over the loaf cake while it's still warm and grate some orange zest over the top.
We've suggested using a 3lbs loaf tin to bake but you could just as easily bake in a brioche or Bundt tin. This recipe does take around 1hr 30mins in the oven so its not one to rush.
Heat the oven to 170°C, (fan 150°C, gas mark 3). Grease a large 3lb loaf tin.
Beat the butter, half the sugar, nutmeg and salt in a mixing bowl until creamy. Split the vanilla pod and scrape out the seeds into the mixture.
Beat in the egg yolks one at a time until the mixture is smooth.
Stir together the ground almonds, flour, baking powder and cranberries in a bowl. Add half the mixture to the mixing bowl and stir well.
Whisk the egg whites with the remaining sugar until stiff but not dry and fold into the mixture until incorporated. Gently stir in the remaining flour mixture.
Spoon into the loaf tin and bake for 1 hour 30 until risen and golden. Insert a skewer into the centre of the cake, which should come out clean.
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
Dust lightly with icing sugar to finish.
The easiest way to follow a recipe
24 December 2018
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