About this recipe:This aromatic tea cake is perfect for using up leftover cranberry sauce. Use jarred cranberry sauce if you don't have homemade!
250g butter, softened
3 mashed bananas
275g cranberry sauce
1 teaspoon vanilla extract
500g plain flour
1 1/2 teaspoons bicarbonate of soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
75g chopped walnuts
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Method Prep:15min › Cook:1hr › Extra time:15min › Ready in:1hr30min
Preheat oven to 180 C / Gas mark 4. Lightly grease two 23x12cm (9x5 in) loaf tins.
In a large bowl, cream together the sugar and butter until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk and vanilla. In a separate bowl, mix together flour, bicarb, baking powder, cinnamon and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Turn into the prepared loaf tins.
Bake for 50 to 60 minutes in the preheated oven, or until a skewer inserted in the centre comes out clean. Cool in tin for 10 minutes, then turn out onto a wire rack, and cool completely.
The taste is great, but the cake mixture overflowed in the oven (despite using 2 loaf tins as stated). May experiment with a large square tin in the future, ensuring that there is enough room for the cake to rise. - 03 Feb 2015