Chris Cranberry Tea Cake Recipes

FRESH CRANBERRY TEA CAKE

Steps:

• Place racks in the center of the oven, and preheat oven to 350°F. Prepare 2 loaf pans (1.5lb loaf pans measuring 10″x5″x3″) by lightly coating with baking spray (or butter), and lining with parchment paper.
• In a medium bowl, whisk together flour, baking soda and salt, and set aside.
• In the bowl of an electric mixer, cream butter and sugar together. Add vanilla and egg, mix well.
• Add the buttermilk and flour mixture in batches, alternating. Stir in the cranberries.
• Divide the batter into two loaf pans. Bake for about 30 minutes, or until golden. Depending on your oven and the size of your loaf pans, this may need more time; check the cakes at the 30 minute mark, and continue baking, if necessary, until a toothpick inserted in the center comes out clean and the cake is springy to the touch.

CRANBERRY TEA CAKE

Steps:

• Coarsely chop cranberries.
• Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
• Cream butter and sugar.
• Add vanilla, sour cream, and eggs; mix thoroughly.
• Sift together flour, baking soda, baking powder, and salt.
• Stir into egg mixture just until moistened.
• Pour 1/2 of batter into greased Bundt pan or 8" round cake pan.
• Spread 1/2 of cranberry mixture over the top.
• Repeat with remaining batter and cranberries.
• Bake 50-60 min at 350.
• Remove from pan and cool on rack.
• Dust with powdered sugar.

MOIST AND FRUITY TEA LOAF

Steps:

• Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
• Preheat the oven to 170°C/325°F. Line a 2lb loaf tin with baking parchment or a loaf tin liner.
• Combine the flour, baking powder, sugar and mixed spice in a mixing bowl and stir together.
• Mix in the melted butter and eggs - using a wooden spoon or spatula.
• Add in the raisins, sultanas and any liquid left in the bowl.
• Stir together until everything is thoroughly combined. It will be a very wet mixture.
• Spoon the mixture into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
• Once cooked, remove from the oven and leave to cool in the tin for 10 minutes. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.

CHRIS--CRANBERRY TEA CAKE

Steps:

• Can use frozen cranberries--just dump them in. Bake for 40 minutes at 350 degrees in a greased pie plate.

CRANBERRY TEA CAKE

Steps:

• Preheat oven to 350 degrees F. Coat a 9 x 5-inch loaf pan with cooking spray.
• Place cranberries in 2-cup glass measure and cover with near-boiling water. Set aside, allowing berries to soak while you complete the next step.
• In large bowl, whisk flour, baking powder, baking soda, and salt. In another large bowl, beat SPLENDA® Sugar Blend, oil, orange juice, applesauce, and egg substitute until smooth. Gently stir into flour mixture until thoroughly blended. Do not overmix. Use a sieve to drain water off of berries, and fold berries into batter (discard cranberry water).
• Transfer batter to pan and bake 50 minutes or until wooden pick inserted in center comes out clean.
• Cool cake in pan on a wire rack 10 minutes. To serve, cut cake into twelve 3/4-inch slices.