Cranberry cake

This easy cranberry cake is made with fresh cranberries, soft butter, and simple pantry ingredients. The berries bake until tender and give the cake a bright, tart flavor. Perfect for the holidays and a guaranteed success!

Course Cake and cookies

Cuisine Dutch

Keyword cranberries

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 343

Author Simone

Equipment

cake tin 25 cm (10 inch)

Ingredients

250 gr eggs at room temperature, about 5 eggs
250 gr sugar
250 gr self rising flour
250 gr butter melted and cooled down
175 gr cranberries
1 tsp salt
1 tsp vanilla essence
2 tbsp lemon juice
zest of 1 lemon
icing sugar

Metric - Us customary

Instructions

Preheat the oven to 175 ˚C/350˚F
Mix egg, sugar, salt, lemon juice, lemon zest and vanilla in a mixing bowl and whip on high for a few minutes. It should triple in size.
Fold through the flour and once combined fold in the melted butter. Mix until it is a smooth batter.
Quickly roll the cranberries through some icing sugar and then add them to the cake batter. Pour everything into a cake tin lined with baking paper.
Bake for about 45-60 minutes. Make sure to check if the cake is cooked through by inserting a wooden skewer in the middle. If it comes out clean it is done.

Nutrition