AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
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Wednesday, December 05, 2007

Almond Cranberry Butter Cake






















Ingredients:

3 eggs
135 gm. sugar
65 gm. butter - melted
100 gm. Self-raising flour
100 gm. Ground almonds
100 gm. dried cranberries - soaked in 50 ml. of boiling water - chopped

Method:

(1) Whisk eggs and sugar till sugar has dissolved.
(2) Add in flour and ground almonds mixture alternately with melted butter.
(3) Fold in cranberries.
(4) Pour into 2 loaf tins (7" x 4").
(5) Bake in preheated oven at 175C for about 45 mins. or until cooked.
(6) Remove and cool on wire rack for about 5 to 10 mins. before removing from the tin.
(7) Slice and serve.

17 comments:

Mool said...

Hi Aunty Yochana,

Like to seek your advise what's the difference between this cake and the Fresh Fig Pound Cake? Is there yoghurt added in the pound cake? And normally only milk was added to butter cake?

Can I replace cranberry with other berry like the blueberry?

Thanks for your time.

yochana said...

Hi Mool,

I used buttermilk for the fresh figs pound cake and the almonds for the cranberry butter cake.

Yes you can use any dried fruits for your butter cake.

rgds.

angel said...

Hi Aunty Yochana,

Can you please tell me how to see your recipes, when I see the photographs I get so tempted to make them but at the sametime disappointed as I can't see the recipe. Pls. help.

angel said...

Hi Aunty Yochana,

Can you please where do you post your recipes.

Anonymous said...

Hi Aunty Yochana,

Can share the receipe?

liliankoh888@yahoo.com.sg


Thanks

Lilian

yochana said...

hi angel,

I don't post every recipe but you can request for it..

rgds.

starryger said...

hi yochana,
can i request for ur recipe for Almond Cranberry Butter Cake ? it looks great.
where can i buy cranberry fruits?
can email me at starryger@hotmail.com?

thanks and rgds
starryger

Mool said...

Hi Aunty Yochana,

Can the ground almonds be omitted or replaced?

Thanks.

adeline said...

Hi Aunty

What is the role of sour cream/yogurt/milk in butter cake? I'm really curious but don't know who to ask.

akresource said...

Anuty, i sometime get confuse. some recipe said seperate yolk & white same as making chiffon cake..this make butter cake more fluffy..actually which method is best used?

Anonymous said...

Hi Aunty Yochana,
Could you email to me your "Dark Chocolate Madeleines" ?

eq1929@yahoo.com.sg


Thanks In Advance
BBerry

anna said...

Hi Aunty Yochana,

can share the Bailey Butter Cake recipe?would like to make some for my frenz dur xmas~

thank alots~

Anonymous said...

Hi Aunty

What is the size of the eggs? I notice in most of your recipes, you didnt indicated. Do you mean Medium (Grade 'B') eggs which weighs abt 60gm with shell?

Aunty Yochana said...

hi anonymous,

1 egg = 60 gm.

rgds

Anonymous said...

Hi Aunty Yochana,

I would like to try baking this cake coming wkend. Can I use cake flour instead of self-raising flour? Must I add baking powder if I use cake flour and in what proportions?

Thank you in advance for answering to my queries...

Regards,
mao

Aunty Yochana said...

hi mao.

yes you can use cake flour, add in 1 tsp. of baking powder.

rgds

Vi Vian said...

Hello Aunty,

I whisk the eggs and the sugar until it is pale, thick and doubled in size. The cake rises a lot and puffed up..nothing like yours...so pretty. Did I do something wrong?