Cranberry Cake
2 Reviews
About the bake
Guaranteed to bring the festive feels this cranberry cake is where it is at. The ideal, alternative Chrimbo cake for those of you that aren’t fans. This cake has bursts of flavour from both fresh and dried cranberries, hints of warming nutmeg and nuttiness from the ground almonds included. Baked in a loaf tin, the design is simple but the taste is spectacular. A sprinkling of icing sugar is all you need to complete the look, however for extra ‘je ne sais quoi’ a refreshing orange drizzle combo of orange extract, water and icing sugar would work a treat.
Method
Step 1
Heat the oven to 170°C, (fan 150°C, gas mark 3). Grease a large 3lb loaf tin.
Step 2
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.
Step 3
Beat in the egg yolks one at a time until the mixture is smooth.
Step 4
Stir together the ground almonds, flour, baking powder and cranberries in a bowl. Add half the mixture to the mixing bowl and stir well.
Step 5
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.
Step 6
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.
Step 7
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
Step 8
Dust lightly with icing sugar to finish.
Ingredients
For the Cake
- 200gButter (unsalted)
- 200gBillington's Unrefined Golden Caster Sugar
- 1pinchNutmeg (grated)
- 1pinchSalt
- 1 tspNielsen-Massey Vanilla Extract
- 4Egg(s) (free range) (separated)
- 200gAlmonds (ground)
- 300gAllinson's Plain White Flour
- 2 tspBaking powder
- 150gCranberries (fresh)
- 110gCranberries (dried)
- Silver spoon icing sugar (for dusting)