Cranberry Cake

Today is a school holiday.......my girls are revising their work for the coming exam this week. We intend to stay in and not go out for lunch. With some cranberries left in the bottle, I decided to try this new recipe which I found from the internet. The girls said it is moist and nice compare to the last batch of cranberry cake I made at school.

So, try this one out, you may substitue them with mix dried fruit instead or add abit of nut for that nutty flavour.

I uses a bund pan but felt that the side gives abit of a crisp which my younger girl dislike. So next time I will try a square pan instead and cut the side off. By the way, best to grease the pan first and sprinkle flour on it for easy taking it out.

Here's the ingredients:

• 1-1/2 cups dried cranberries (soak in hot water for 15 minutes)
• 1 cup butter or 250 gm at room temperature
• 3/4 cup granulated white sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/4 cup orange marmalade
• 1/2 cup sour cream
• 2-1/2 cups all-purpose flour (sift flour)
• 1/2 teaspoon baking powder (sift baking powder together in flour)

Method:

1. preheat oven to 180 - 200 deg C and grease a 9 x 5 " loaf pan.
2. drain thoroughly and pat dry cranberries on paper towels and set aside
3. beat butter + sugar on medium high (electric mixer) till light and fluffy for 3 to 5 minutes.
4. Add eggs + vanilla extract + orange marmalade + sour cream - beat low speed until combined.
5. using hand whisk, combine together baking powder and flour, add flour mixture to wet ingredients, 1/3 at a time, mixing until blended.
6. Fold in cranberries.
7. Pour into prepared loaf pan and bake for 35 mins to 1 hour depending on your oven. Use a satay stick to test if the cake is done.
8. Cool the cranberry cake to room temperature before cutting to serve.