Description
Indulge in the delightful flavors of our Irresistible Fresh Cranberry Tea Cake, a moist and tangy treat that perfectly balances sweetness with the tartness of fresh cranberries. Ideal for any occasion, this cake is a wonderful addition to your afternoon tea or holiday celebrations. With its rich buttery texture and hints of vanilla, it’s sure to become a favorite in your dessert repertoire.
Ingredients
Scale
- 1 cup fresh cranberries
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients while alternating with milk until just combined; do not overmix.
- Gently fold in fresh cranberries until evenly distributed.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - For enhanced flavor, consider adding orange zest to the batter. - If using frozen cranberries, do not thaw them before mixing. - This cake can be stored at room temperature for up to three days or refrigerated for up to one week.