Double Cranberry Cake
Preparation time: 15 minutes
Makes: 16 servings
Freezing: Excellent
Cranberries are the special ingredient in this delightfully good cake. For a smaller crowd, use two 8 ¼” x 4 ½” loaf pans instead of the tube pan and freeze one loaf for another time!
Ingredients
Batter
3 cups ROBIN HOOD® All Purpose Flour 750 mL
2 tsp baking powder 10 mL
¼ tsp salt 1 mL
1 cup butter, softened 250 mL
1 ½ cups sugar 375 mL
4 eggs
2 tbsp lemon zest 30 mL
1 tsp vanilla extract 5 mL
1 cup milk 250 mL
2 cups fresh or frozen cranberries 500 mL
1 cup dried cranberries 125 mL
Glaze
1 ½ cups icing sugar 375 mL
2 1/2 tsp lemon juice 37 mL
Preparation
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.
Tips
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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