Cranberry Cake
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4.5
6 reviews
Excellent
Cranberry Cake
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This Easy Cranberry Cake is delicious served at Christmas or Thanksgiving, although once you taste it you will want to bake it year-round! A simple cranberry cake recipe with a tender moist crumb studded with fresh cranberries throughout – simply delicious served plain or with a simple buttery sauce.
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Ingredients
- 350 g ( 2¾ cups) plain flour (all purpose flour)
- 330 g (1 ⅔ cups) sugar caster or granulated
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 200 g (⅞ cup) butter softened
- 3 medium eggs
- 180 ml (¾ cup) milk room temperature
- 1 tsp vanilla extract or almond extract
- 1 orange zest only
- 200 g ( 2 cups) fresh cranberries
- 5 tbsp cranberry sauce (optional!!)
Sauce
- 55 g (¼ cup) butter
- 100 g (½ cup) sugar
- 60 ml (¼ cup) heavy cream
- ½ tsp almond extract
Instructions
- Preheat the oven to 180C / 350F and mist a 9x13 inch rectangular pan with cake release and line with baking paper.
- Put the dry ingredients – flour, sugar, baking powder, baking soda and salt in a large mixing bowl and stir to combine.
- Add the softened butter, eggs, milk and orange zest and beat with an electric hand mixer. Start on a low speed setting, increasing the speed as the ingredients combine. Scrape the bottom and sides of the bowl as needed.
- Toss the cranberries in sugar and fold into the cake batter. Pour the batter into the prepared cake pan and level. Dot with the cranberry sauce – this is totally optional by the way – and swirl it into the batter.
- Bake for 45-40 minutes, or until the cake is golden, springy to the touch and coming away from the edges of the tin.
- Lift the cake onto a wire rack to cool completely and slice. I cut my cranberry cake into 24 fairly small squares – you can cut into bigger and more generous servings if you like!
- Make the sauce. Melt the butter in a small saucepan over low heat, add the sugar and stir until the sugar dissolves – do not allow it to boil! Stir in the cream and almond extract until you have a velvety golden sauce. Pour the warm sauce over the cake just before serving.
Notes
- Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
- If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature - not too hot!
- Place cold eggs into warm water for five minutes to bring them back to room temperature.
- Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine (Stork).
- Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
- If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature - not too hot!
- Place cold eggs into warm water for five minutes to bring them back to room temperature.
- Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine (Stork).
- This is a great cake for bake sales and parties as it serves a big crowd. It keeps well in an airtight container for 2-3 days if you want to keep it all to yourself!
Nutrition Information
Show Details
Calories
321kcal
(16%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
55mg
(18%)
Sodium
171mg
(7%)
Potassium
128mg
(4%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
307IU
(6%)
Vitamin C
9mg
(10%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20slices
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 55mg | 18% |
| Sodium | 171mg | 7% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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