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Cranberry Loaf Cake

Cranberry Loaf Cake

Recipe Submitted By: bakingmad

This Cranberry Loaf Cake will go perfectly with a cup of afternoon tea or morning coffee.

Preparation Time	30 minutes
Baking Time	55 minutes
Portions	For 1 cake
Skill Level	Easy
Average Rating

Cranberry Loaf Cake Ingredients

200 grams	Butter
200 grams	Golden Caster Sugar (Billington's)
	Nutmeg 1 pinch, grated
	Salt 1 pinch
	Vanilla Pod half
4	Free Range Eggs separated
200 grams	Almonds ground
300 grams	Plain White Flour (Allinson Nature Friendly)
2 tsp	Baking Powder
150 grams	Fresh Cranberries
110 grams	Dried Cranberries

Additional Ingredients

For the icing:

250 grams	Icing Sugar (Silver Spoon Homegrown)
2 tbsp	Cranberry Juice
	Red Food Colouring optional

This recipe uses

How to make Cranberry Loaf Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Heat the oven to 170°C, 325°F, gas 3. Grease a large loaf tin.
Beat the butter, half the sugar, nutmeg and salt in a mixing bowl until creamy. Split the vanilla pod and scrape out the seeds into the mixture.
Beat in the egg yolks one at a time until the mixture is smooth.
Whisk the egg whites with the remaining sugar until stiff.
Stir together the ground almonds, flour, potato flour, baking powder and cranberries in a bowl. Add half the mixture to the mixing bowl and stir well.
Whisk the egg whites until stiff but not dry and fold into the mixutre until incorporated. Gently stir in the remaining flour mixture.
Spoon into the loaf tin and bake for 45-55 minutes until risen and golden. Insert a skewer into the centre of the cake, which should come out clean.
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
For the icing: sift the icing sugar into a bowl and stir in the cranberry juice and a little colouring if liked. Spread the icing on top of the cake and leave to set.

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