I always go a bit cranberry crazy at Christmas and there’s usually two or three cranberry desserts on our festive menu. The one thing I will say is that they’re invariably tooth numbingly sweet (to overcome the tartness of the cranberries) and with the abundance of chocolate, mince pies, Christmas cake and Christmas pudding going around, even someone with a sweet tooth like mine can find it a bit much. Which is why I wanted to try something where the humble cranberry was allowed to turn up to the party au naturel!
I couldn’t be more pleased with the results and this was my first attempt, so the recipe here is exactly as first tested and I don’t intend to make any changes, it was that good! The sour cranberry with the sweetness of the cake almost has a fizziness that sparkles on the tongue! The cake itself has a lovely moist, chewy consistency, although they are best eaten on the same day.
- 15¾ ounces / 450g golden caster sugar
- 3 large eggs
- 6 ounces / 170g unsalted butter, softened
- 1 teaspoon of vanilla essence
- 8¾ ounces / 250g plain flour
- 10½ ounces / 300g cranberries
Pre heat the oven to 180°C / 356°F (160°C / 320°F fan).
Line a 9 x 13 inch / 23 x 33cm tray with baking parchment.
In a freestanding mixer with the whisk attachment, beat the sugar and eggs until light and fluffy.
Add the butter and vanilla and continue to beat until fully combined.
Add the flour and mix by hand (you don’t want to beat out the air) until combined, before adding the cranberries and mixing until even spread throughout the batter.
Transfer the batter to the tray and smooth the surface with a spatula and bake in the oven for 45 minutes or until a tester comes out clean.
Allow to completely cool before cutting into slices.