Cranberry drizzle cake

    (10)
    3 hours 15 min

    This is a wonderful cake to serve for afternoon tea or dessert. A moist cranberry layered cake is drizzled with almond icing. Simple, yet utterly delicious.


    11 people made this

    Ingredients
    Makes: 1 23cm tube cake

    • For the Cake
    • 115g butter
    • 150g caster sugar
    • 2 eggs
    • 250g plain flour
    • 125ml soured cream
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon almond extract
    • 450g wholeberry cranberry sauce
    • 55g flaked almonds
    • For the Icing
    • 90g icing sugar
    • 1 tablespoon warm water
    • 1/2 teaspoon almond extract

    Method
    Prep:25min  ›  Cook:50min  ›  Extra time:2hr cooling  ›  Ready in:3hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour one 23cm tube cake tin.
    2. Cream butter and sugar together. Add eggs one at time. Beating with an electric mixture on medium speed.
    3. Mix together flour, bicarbonate of soda, baking powder and salt. With electric beaters on low speed add flour mixture alternately with soured cream to butter mixture, ending with flour mix (do not overbeat). Stir in 1 teaspoon almond extract.
    4. Spread half of the batter in the bottom of the tin. Top with half of the cranberry sauce. Repeat. Sprinkle over flaked almonds.
    5. Bake in preheated oven for 50 minutes. Allow cake to cool in tin slightly before transferring to a wire rack.
    6. Meanwhile, make the icing. Mix together icing sugar, warm water and 1/2 teaspoon almond extract. Drizzle over the cake.

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    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (9)

    by
    2

    It seemed more like stiff dough than batter and was too thick to pour and made lumps rather than coating the bottom of the pan. It was very hard to make layers of batter and cranberry sauce. I would use more sauce...but the batter really needs to be thinner to work out right. It was tasty, but I think I will have to keep looking because it was pretty hard to work with. Great taste though! Doubling the recipe did not work Took forever to cook!  -  03 Jan 2005  (Review from Allrecipes US | Canada)

    by
    2

    This cake was good and as others have said it was moist and the almond flavor was just right (I didn't add the blanched almonds). However, it didn't come out as I had imagined it...my problem was too little batter. Although next time I'll try using a bundt pan instead of a tube (being that the bundt has less width to cover with batter).  -  05 Nov 2001  (Review from Allrecipes US | Canada)

    by
    2

    A delightful cake! Moist, and the almond flavor is just right.  -  10 Feb 2001  (Review from Allrecipes US | Canada)

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