Cake with cranberry topping
An easy recipe for a cake with cranberry topping. The cranberries caramelize in the brown sugar and are deliciously flavored with gingerbread spices. And the cake got a rich flavor. You're likely to want more than one slice.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- loaf / pound cake tin 6 inches / 15 cm
Ingredients
Cranberry topping
- 50 grams dark brown sugar
- 1 teaspoon gingerbread spices
- 100 grams cranberries fresh of frozen
Cranberry cake
- 100 grams butter roomtemperature (+some extra for greasing your tin)
- 100 grams dark brown sugar
- 2 eggs size L
- 100 grams self-rising flour
- ⅙ teaspoon salt
- 100 grams cranberries fresh or frozen
Ingredients you need per step are listed below the step in Italic
Instructions
Preparations
- Preheat the oven to 430 degrees Fahrenheit (200 degrees Celsius).
- Butter the cake tin.
Cranberry topping
- Spread the fresh cranberries on the bottom of the tin.
- Sprinkle the brown sugar and gingerbread spices on top of the cake.
Cranberry cake
- Put the butter and the brown sugar in a bowl and mix for 3 minutes at high speed.
- Add the eggs, one by one (add the next egg when the first is fully incorporated in the batter).
- Sieve the self-rising flour and salt through the batter and mix with a spatula.
- Pour the batter on top of the cranberries.
- Put in the oven and bake for 40 minutes (check with a wooden skewer if the cake is done. The skewer should come out dry).
- Let the cake stand for 5 minutes at room temperature and then remove the tin.
- Let it cool down to room temperature on a wire rack.
Nutrition
Calories: 234kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 159mg | Fiber: 1g | Sugar: 19g | Vitamin A: 388IU | Vitamin C: 3mg | Iron: 1mg
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