cranberry and lemon cake
Like most people, I tend to overbuy at Christmas, and that’s even with cutting back a *lot*. We had a couple of punnets of fresh cranberries lurking in the back of the fridge; well, when I say “fresh”, $deity alone know what they do to them to make them keep for over two months, but there they were.
Pete picked through them and we had about 1.5 punnets when done. So, I made lemon and cranberry cakes. This cake recipe is a good basic one, and you can add any dried fruit to it, but fresh is even better - give it a try with blueberries!
This is the recipe for one cake, but I always make two, because it freezes well. And I use the zest and juice of the lemon for two cakes.
160g caster sugar
125g butter or marge
175g self raising flour (or be like me - plain with a teaspoon of baking powder)
2 large eggs
zest of one lemon
a pinch of salt
4 tablespoons of milk
If you like, you can glaze the top with lemon juice and icing sugar mixed together, but that’s too sweet for us.
Cream sugar and butter/marge, add eggs, fold in flour, add lemon bits, berries and milk. If you’re adding fresh berries, I blitz them in the blender for a few seconds to break them up.
I always bake loaf cakes in a parchment liner - much easier. About 40 minutes at 180C should do it. Recommended.
Also, as a hint, chopped fresh cranberries are just lovely added to sausagemeat for home made sausage rolls.
Mirrored from Reactive Cooking.