Tuesday, November 17, 2009

Double Cranberry Cake (more like quick bread, really)

(From Robin Hood Flour website)
3 cups All Purpose Flour
2 tsp baking powder
¼ tsp salt
1 cup butter, softened
1 ½ cups sugar
4 eggs
2 tbsp lemon zest
1 tsp vanilla extract
1 cup milk
2 cups fresh or frozen cranberries
1 cup dried cranberries

1 ½ cups icing sugar
2 1/2 tsp lemon juice

Preheat oven to 350F (180C). Grease a 10” (4L) tube pan. Combine flour, baking powder and salt in a bowl. Reserve. Beat butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Add lemon zest and vanilla extract. Add reserved flour mixture, alternating with milk in three additions, beginning and ending with the flour. Stir in cranberries. Batter will be thick. Place batter in prepared pan. Bake in preheated oven 75 minutes or until a toothpick inserted into cake comes out clean. Cool.
Glaze: combine icing sugar and lemon juice in a bowl. Stir well. Drizzle over cooled cake.


When baking this cake in two 8 ½” x 4 ½” (1.5L) loaf pans, bake at 350F (180C) for 60-70 minutes or until a toothpick inserted in center of cakes comes out clean.

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