Cranberry swirl cake

    Cranberry swirl cake

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    About this recipe: A simple sponge cake that's simple to make and tastes fantastic. Cranberry sauce is swirled throughout this moist cake. Enjoy for afternoon tea.

    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

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour one 23 or 25cm tube cake tin.
    2. Cream the butter and sugar together until light. Add the eggs and stir well.
    3. Combine the flour, baking powder, bicarbonate of soda and salt. Add the flour mixture alternately with the soured cream to the butter mixture.
    4. 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.
    5. Bake in preheated oven for 55 minutes.
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