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Cranberry & Sultana Butter Cake

September 4, 2015

 

 Every week I babysit my nephew and when his Dad and Mum come to pick him up  I like to make a treat for them to enjoy with a nice cup of tea and chat before they head home.  

 

Because my nephew is a little ball of energy and needs a watchful eye I need to be able to whip up something quickly - please do check out my super fast and 5 minute Scone recipe if you are interested in checking that out too).  Well this cake ticks the boxes of fast, easy and delicious and it is very moist and flavorsome - the perfect accompaniment to your cuppa.  I was really happy with how the mixed peel blended with the fruit  but if you wanted to you could leave it out and even omit all the fruit and still be left with a flavorsome, moist butter cake with a hint of almond, as I use the essence, somehow my nephew has no problem with that.

 

Now it's hard to get a sexy picture of such a humble cake not decadently covered in frosting and other goodies but the cute cup and kettle pictured from Kikki K stores really compliments the pops of color from the ruby colored cranberries and dark sultanas and a cake baked to golden perfection!

  • Leave out the fruit if you aren't a fan and add nuts, choc chips, other fruits or just bake it without any extras and it will still taste delicious!​

  • A caramel sauce and vanilla ice-cream would turn this into an awesome pudding-like dessert.  I have a great caramel sauce recipe to go with my Gluten Free Sticky Date Pudding, if you'd like to try it out for yourself

 

YOU WILL NEED

100g | 3.5 ounces | 3/4 cup dried cranberries

100g | 3.5 ounces | 3/4  cup sultanas

1 cup boiling water

225g | 1 cup butter at room temperature

225 |  1 cup sugar

50g |  2-3 rounded tablespoons mixed peel

4 eggs

1/2 teaspoon almond essence 

1 teaspoon vanilla extract

225g | 1+1/2  cups plain flour

1 teaspoon baking powder

 

METHOD

  1. Grease and line a 20cm x 20cm/8" x 8" square pan set aside.

  2. Preheat your oven to 170°C/340°F.

  3. In a small saucepan add the cranberries, sultanas and boiling water and over medium heat allow the water to be absorbed by the dried fruit and evaporate a little.  This will take a few minutes.  All the water may not absorb but that is okay, The fruit should look "plumped up".  Allow to cool a little before adding to the cake batter. 

  4. While the fruit is on the stove, cream the butter and sugar until pale with an electric hand mixer in a large mixing bowl.  

  5. Add the eggs and beat well to ensure they are well combined with the creamed butter and sugar mixture.

  6. Add the almond and vanilla extract and mix well to combine.

  7. Add the baking powder and mix well to combine. 

  8. Add the flour and mix well to combine.

  9. Fold in the cooled fruit mix and mixed peel.

  10. Pour into prepared cake tin and bake between 45-55 minutes or until golden and a skewer inserted comes out clean.

 

​SERVES 10-12

 

 

 

 

 

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