Description
This cranberry cake brings together a soft crumb, bright tanginess, and warm buttery aroma. You’ll find practical tips, variations, and easy steps to help you bake a perfectly moist and beautifully balanced cake every time.
Ingredients
Scale
- 140 g all-purpose flour
- 120 g melted and cooled butter (or margarine)
- 125 g sugar
- 3 eggs
- ½ teaspoon baking powder
- Lemon zest
- 70 g raisins or dried cranberries
- Vanilla
Instructions
- Soak raisins in hot water, or dried cranberries in slightly warmed orange juice. This keeps them plump and prevents them from pulling moisture from the cake.
- Use an electric mixer to beat the melted, cooled butter with the sugar until smooth and creamy.
- Incorporate each egg thoroughly before adding the next to ensure a silky, well-emulsified batter.
- Mix in the lemon zest and vanilla to infuse the batter with fresh, aromatic notes.
- Sift together, then fold gently with a spatula, just 4 or 5 strokes, to keep the crumb soft and prevent gluten development.
- Drain and dry completely. Toss with a little flour, shake off excess, and fold into the batter so they stay evenly distributed.
- Pour into a silicone mould, or a buttered and floured (or parchment-lined) baking tin.
- Bake at 180°C (350°F) for 30-35 minutes, or until golden and just set in the centre.
- Turn out onto a wire rack and let the cake cool fully to set its texture.
- Dust with powdered sugar before serving for an elegant touch.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: dessert, cake
- Cuisine: easy cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 265