Cranberry, Almond & Vanilla Cake

A crumbly dry-ish cake which is just perfect with a steaming cup of tea or coffee. The vanilla powder gives both a beautiful aroma and flavour, but can be substituted by a good quality essence.

Category:  Baking  - 
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Ingredients

For 1 Batch(es)

Recipe

  • 150 g unsalted butter, softened
  • 150 g soft brown sugar
  • 1 tbs golden syrup
  • 2 eggs
  • 1 tsp vanilla powder (or essence)
  • 200 g dried cranberries
  • 100 g flaked almonds
  • 250 g self-raising flour
  • 3 tbs milk

Cranberry, Almond & Vanilla Cake Directions

  1. Preheat oven to 160 degrees C; grease & base line a deep 15cm round tin
  2. 1. Using an electric whisk, cream together the butter, sugar and syrup until the mixture is light and fluffy. Beat in the eggs, one-by-one, mixing well after each addition.
  3. 2. Add the vanilla, cranberries and almonds then using a spatula, fold in the flour and milk and tip into the prepared tin, spreading evenly.
  4. Bake in the center of the preheated oven for about 1hour 20-30 minutes until the cake is risen and firm to touch. Cool for a short while in the tin then turn out onto a wire rack.
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