To try: the most delicious cranberry cake recipe
Cranberry cake is simply delicious. Sweet, soft, moist, dense without being too heavy, and an explosion of juicy cranberries. This cranberry cake recipe is fantastic for an afternoon tea, or a late-night snack at the fire.
Cranberry cake is the perfect sweet dessert to share with your friends and loved ones. In the boutique hotels of Pillows, sweet treats are served any time of the day at The Living. A drink accompanied with a nice piece of cake just adds that little extra, and let guests enjoy their stay to the fullest.
Cranberry cake ingredients:
4 eggs
250 g unsalted butter cubed and softened (room temperature)
440 g sugar
130 g milk (room temperature)
300-400 g flour
1 vanilla sachet
zest of an orange
1 tablespoon baking powder
half cup of cranberries
1. The first steps
Preheat the oven to 170 degrees Celsius. Grease the cake tin with butter to ensure the cake doesn’t stick when removing.
2. Creating the mixture
Start with mixing the eggs, then add the sugar and butter until you get to a smooth mixture. Add the vanilla and orange zest and finally combine the baking soda and flour to the mixture to make sure it gets the right thickness. When filling up the cake tin, don’t fill it to the top. Keep around 3 fingers free to make sure the cake can still rise. Lastly, sprinkle the surface with some cranberries. Less is more with the cranberries: if you add too many, they will sink to the bottom and could potentially stick to it too.
3. Checking
After 45 minutes, check the cake to see if it is ready. Use a thin skewer to insert into the center of the cake and if it comes out clean, without streaks of batter, the cake is ready. Take the cake out of the oven and let it cool for as long as necessary. When cooled down, remove the cake from the tin and let it cool on a wire rack for about an hour before serving.
4. Finishing touch
To finish the cake, add some icing sugar and extra cranberries. Voila, bon appétit!
