Christmas Recipes: Cranberry Cake

“It’s the most wonderful time of the year!” I love Christmas. I love buying presents and seeing my children’s eyes light up. I could do without the endless TV adverts, but that’s what the mute button is for, right? 😀

Christmas is also an excuse for me to roll out all my cranberry recipes. I love cranberries. I love the colour, the smell, the taste and will add them to every thing going, be that drinks, dinner sauces or desserts. So today I’m sharing a recipe I found last year for a Cranberry Upside Down Cake that makes a great centrepiece alternative to Christmas Pudding (a good thing since I’m very allergic to nuts) and it serves up to 12 people, so it’s good for big get-togethers!

cranberry-cakeIngredients

  • 110g butter
  • 300g caster sugar
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon
  • 350g fresh or frozen cranberries
  • 225g self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 6 tablespoons butter, softened
  • 100g caster sugar
  • 110g brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 175ml soured cream

Method

  1. Preheat the oven to 180 C / Gas 4. Generously grease a 23cm springform cake tin. Wrap aluminium foil around the outside of the bottom to prevent leaking.
  2. Melt the butter in a saucepan over medium heat. Stir in 300g caster sugar, water and cinnamon until sugar has dissolved. Bring to the boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared tin.
  3. Sift together the flour, bicarbonate of soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 100g caster sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and soured cream. Mix in the dry ingredients. Pour the mixture over the cranberries in the tin.
  4. Bake for about 50 minutes in the preheated oven, or until a knife inserted into the centre comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform tin.

I tend to hold back a little of the sauce and then brush the cake once it’s cooled just to give it a fresh, glazed look. I’ve also halved the ingredients and made separate servings in ramkin bowls. Happy Christmas!


Misa Buckley is a sci fi geek who escapes the crazy of raising five children by creating imaginary characters who experience adventure, romance and really hot sex on their way to a happily-ever-after. You can keep up to date with Misa’s latest news by following her on Twitter or at her website.

About Misa

Author and crochet addict

Posted on December 19, 2012, in Misa Buckley and tagged , , , . Bookmark the permalink. 2 Comments.

  1. Oh! Another delicious recipe!! Utterly delicious looking!! Thanks!

  2. I don’t eat cranberries, but it looks yummy anyway. 🙂
    Merry Christmas, Misa!

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