Cranberry and Walnut Cake Recipe

How to make a Cranberry and Walnut Cake

Cranberries and walnuts are a perfect ingredient combination for this season.

This is a wonderful cake recipe that is moist and sweetened to perfection, the outer crust of the cake has a biscuit bite and flavour to it.

Chef used sweetened cranberries, you can use unsweetened cranberries if it is your preference.

Biting into a tasty cake that is infused with rustic walnuts and winter berries is just what you need with a hot cup of coffee on a winters day.

Ingredients for cranberry and walnut cake recipe

1 Cup / 200g Margarine
1/2 Cup / 100g Caster sugar
1 Cup / 160g Soft brown sugar
1 + 1/2 Cup / 240g Plain all purpose flour
1 + 1/2 tsp Baking powder
Pinch Salt
1 tsp Vanilla essence
3 Medium eggs
1 Cup /100g Walnuts
1 Cup /100g Dried cranberries

Cranberries and walnuts.

How to make a cranberry and walnut cake

Cream together the margarine, caster sugar and brown sugar.

In a small bowl whisk the eggs.

Add the half of the eggs to the butter mixture and mix, add the last half of eggs and vanilla, mix well again.

Add the flour, salt, baking powder, walnuts and cranberries, mix thoroughly.

Pour the cranberry and walnut cake mixture into a greased and floured 8 inch cake tin.

Bake in a hot oven at 200C/gas mark 6 for 35 minutes, turn the oven down to gas 180/mark 4 and bake for a further 20-30 minutes or until a skewer comes clean out of the centre.

Do not open the oven door until the cake has been in the oven for the initial 35 minutes.

Leave to cool for 15-20 minutes in the cake tin then cool on a wire rack.
Slice and enjoy.