CRANBERRY CAKE

CRANBERRY CAKE

 

 

 

 

This is my favorite cake recipe. Easy , quick and stays  fresh a week. I use less sugar  then my usual measurement because dried cranberries are already sweetened. Unfortunately cranberry does not grow in my country. I can find only dried cranberries. 

Cranberries are major commercial crop in US and Canada. They are harvested in fall when the fruits are deep red color. Normally cranberries are not eaten raw, they are  too much sour and bitter . They are processed into products such as juice, sauce and sweetened dried. Cranberry sauce is most well-known product of cranberries which is served with roasted turkey. Cranberry sauce is the indispensable of Christmas and Thanksgiving dinner.

 

 

 

 

INGREDIENTS

 

3 medium size eggs

3/4 cup sugar

3/4 cup vegetable oil

3 cups flour

1/4 cup  ground almonds

1 cup milk

1 1/2 tsp baking powder

1/2 tsp vanilla extract

1 tsp cinnamon

1/2 tsp ground ginger

1 cup dry cranberry

 

 Beat sugar and eggs with electric mixer until light and fluffy. Add oil continue to mixing. Mix flour, almond flour , baking powder, cinnamon and ginger. Add half of flour  mixture  , beat   and  add milk

 and than remaining flour mixture, beat until just combined.. Stir dried cranberries. Grease a bar cake tin, line base with baking paper. Spread cake mixture into the pan. Bake in 375F-180C about 45 minutes. Let cake cool in the cake tin.