Cranberry Loaf Cake
Cranberry Loaf Cake is an easy cake to make and perfect for all season especially Holidays. This Cranberry Loaf cake has the perfect combination of tartness ,sweetness and chewiness which comes from dried Cranberries.
Equipment
Ingredients
- 2½ cup All purpose flour
- 1 cup Cranberries ( Craisins)
- 1 cup Granulated sugar powdered in an electric mixer grinder
- 0.7 cup Butter room temperature
- 3 Eggs
- ½ cup Milk
- 1½ teaspoon Baking powder
- ½ teaspoon Salt
- 2½ teaspoon Vanilla extract
Instructions
- Get ready with all the ingredients at room temperature.
- In a bowl add room temperature butter and cream well with electric hand beater
- Add powdered sugar and cream until fluffy for about 2 to 3 minutes.
- Now add egg one at a time to the creamed mixture and beat well.
- Sift all purpose flour, baking powder and salt to the creamed mixture.
- Fold in flour with a spatula and add milk to the mixture.
- Now with an electric beater beat the creamed mixture for 3 minutes on low speed.
- Add vanilla extract and dried cranberries(craisins) and gently fold with a spatula.
- Preheat oven to 180 °C. Grease loaf pan with butter and dust with all purpose flour twice. Line parchment paper over hanging outside as shown.Pour the cake batter to ¾ of the tin as shown.
- Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out clean.
- Cool the cake in pan. When it is cooled remove the parchment paper.
- Mix icing sugar with milk and glaze the Cranberry loaf Cake as per your choice. Garnish with Cherry and mint leaves and let it rest until the sugar glaze set for few minutes. Now Cranberry Loaf Cake is ready to serve.
- Slice Cranberry Loaf cake and enjoy with a cup of coffee or milk. Serve with milk or coffee during breakfast,as a dessert in dinner or parties or pack as a snack for school going kids.If you are a great lover of Cranberry, do try my Cranberry Chocolate Chip Cookies.
Notes
All the ingredients should be at room temperature.
Measure granulated sugar and then powder in a mixer grinder.
If loaf tin is not available, use any 9 inch round pan for this measurement.
Sugar glaze is optional.
Use whole fat milk to achieve the richness in taste and golden brown colour of the cake.
I used 8 ½ *4 ½ size loaf pan
Every oven behaves different ,so have an eye after 20 minutes.
Nutrition
Serving: 1sliceCalories: 183.8kcalCarbohydrates: 17.8gProtein: 3.9gFat: 10.6gSaturated Fat: 6.3gCholesterol: 60.3mgSodium: 234mgPotassium: 51.1mgFiber: 0.6gSugar: 0.6gVitamin A: 348.7IUCalcium: 50.2mgIron: 1.3mg
Tried this recipe?Let us know how it was!