Cranberry drizzle cake

    Cranberry drizzle cake


    11 people made this

    About this recipe: 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.

    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

    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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