Cranberry and Vanilla Bean Cake

13 Dec

Last week, when I went for my grocery shopping I saw a packet of Cranberries, and quickly grabbed one. There are no fresh cranberries in India so I compromised with the sun-dried one. They taste delicious in itself. Lately, I also got fresh vanilla bean. I love the flavor of vanilla and wanted to use it for my cake. It actually tastes delicious in the cake.

This weekend there was a double reason to prepare this cake. One it was my In-laws anniversary and second, my brother was coming back from UK after about 3 months. He’s been studying for his masters degree there. We all had missed him so much that it was actually a celebration time when he got back.

This is one of the fruity cakes which can be great accompaniment with your tea. It is soft and moist utterly delicious. The flavours of the cranberry and vanilla bean just melt into the mouth. The taste of cranberries is tangy and inside the cake it gives a fruity sweet and sour taste.

Instead of the vanilla essence I intended to use fresh vanilla bean. To my surprise fresh vanilla bean has a very refreshing and gives warmth to the cake.

Sift the flour with baking soda. Keep aside.

After beating the eggs with the sugar and adding vanilla essence. Add the butter and mix in the flour. Finally add the cranberries and walnuts.

Pour into the baking tin.

Bake at 180 degree celsius and for 40 minutes. And this is how it comes out from the oven.

This is Scrumptious Cake !!! Amazing to go along at your Tea-Time.

 

Ingredients used were:

3 eggs
1 1/2 cups sugar
1 cup softened butter
1 1/2 tsp baking powder

1 vanilla bean pod
1 1/2 cups flour
1 cup cranberries

1/2 cup walnuts chopped

Method:

Preheat oven to 180Β°C. Lightly grease a 10″ round baking tin.

Sift the flour with the baking powder.

Beat eggs and sugar together for at least 5 minutes β€” probably as long as 7 or 8 minutes β€” the egg and sugar mixture should double in volume and turn pale yellow, leaving ribbons on top of the batter when you lift the beaters.

Add the butter and flavorings and beat for 2 more minutes. Stir in flour and fold in cranberries. Pour into greased pan.

Bake 40 minutes. You made need to tent the cake with foil in the last 15 minutes or so to keep the top from browning.

Cool completely before serving.

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4 Responses to “Cranberry and Vanilla Bean Cake”

  1. Nava Krishnan December 13, 2011 at 3:25 PM #

    Very nice and delicious. Over here, I have difficulties getting cranberries and even if I can find some, its really expensive and so far I have not seen the vanilla beans, so for baking its vanilla essence for me. You bet this cake fits perfect for tea time.

  2. Kiri W. December 13, 2011 at 8:07 PM #

    Oh my, that looks fantastic! It looks crumbly and moist at the same time – to die for with tea. πŸ™‚ Great recipe.

  3. Ruth Reynoso-Sance December 14, 2011 at 8:33 AM #

    That cake looks amazing! It really must be perfect for tea πŸ™‚

  4. Cyndi January 1, 2012 at 11:58 AM #

    This cake sounds fantastic! What a great pairing of wonderful flavors!

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