Friday, 23 September 2016


“If baking is any labour at all, it’s a labour of love. A love that gets passed from generation to generation.” - Regina Brett

We bought some delicious dried cranberries a couple of weeks ago and have been using them in cooking and baking. Their tart favour adds zing to a lot of rather ordinary recipes. Here is a rather easy cake using these berries. If you don’t particularly like them you can substitute other berries or glacé cherries.

Cranberry Cake
200 g butter, softened
200 g caster sugar
4 eggs
½ tsp almond extract
175 g self-raising flour
85 g ground blanched almonds
½ tsp baking powder
250 g dried cranberries
100 mL milk

Heat oven to 150˚C. Grease well a 20cm deep bundt cake tin.
Beat together the butter and sugar until light and fluffy, then beat in the eggs, one by one.
Fold in the almond extract, flour, ground almonds and baking powder, followed by the cranberries and milk. Scrape into the prepared tin and then bake for 1 hr to 1 hr 15 minutes, testing with skewer to see if its done. Cool the cake in its tin before serving.

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