Cranberry swirl cake
A simple sponge cake that's simple to make and tastes fantastic. Cranberry sauce is swirled throughout this moist cake. Enjoy for afternoon tea.
Ingredients
Makes: 1 23 or 25cm tube cake
- 110g butter
- 200g caster sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 250g plain flour
- 1/2 teaspoon salt
- 250ml soured cream
- 1 teaspoon almond extract
- 225g wholeberry cranberry sauce
Method
Prep:15min ›
Cook:55min ›
Ready in:1hr10min
- Preheat oven to 180 C / Gas 4. Grease and flour one 23 or 25cm tube cake tin.
- Cream the butter and sugar together until light. Add the eggs and stir well.
- Combine the flour, baking powder, bicarbonate of soda and salt. Add the flour mixture alternately with the soured cream to the butter mixture.
- Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared tin. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
- Bake in preheated oven for 55 minutes.
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Reviews & ratings
Average global rating:
(73)
Reviews in English (61)
This recipe was great! I used my leftover "cranberry sauce extraordinaire" from this website and it was great! I made it for a group of friends and they loved how I used up the extra cranberry "sauce" from Thanksgiving! The pecans in the cranberry mixture really added something and I also put a crumb mixture on top (1/3 cup brown sugar, 1/2 cup flour, 3 Tbsp melted butter, 1tsp cinnamon). After I put the topping on the cake I realized I had forgotten to swirl the cranberry/cake mixture. So, I just gently did it anyway and the crumb topping ended up incorporated into the cake which even made it better! I would definitely make this again and swirl after adding the crumb top. Very moist and great taste. Thanks so much for this recipe! - 27 Nov 2007 (Review from Allrecipes US | Canada)
I tried the original, then converted it to a muffin recipe. Num!! - 22 Jun 2000 (Review from Allrecipes US | Canada)
This recipe was wonderful. I even turned it into a low fat dessert. I substituted 1/2 sugar with Splenda, used light margarine, and fat free sour cream. It turned out great!!! - 29 Nov 2005 (Review from Allrecipes US | Canada)