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.
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17 comments:

  1. MoolDecember 03, 2007 10:54 am

    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.

    ReplyDelete
  2. Aunty YochanaDecember 03, 2007 12:00 pm

    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.

    ReplyDelete
  3. angelDecember 03, 2007 4:12 pm

    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.

    ReplyDelete
  4. AnonymousDecember 03, 2007 4:13 pm

    Hi Aunty Yochana,

    Can you please where do you post your recipes.

    ReplyDelete
  5. AnonymousDecember 03, 2007 5:06 pm

    Hi Aunty Yochana,

    Can share the receipe?

    liliankoh888@yahoo.com.sg


    Thanks

    Lilian

    ReplyDelete
  6. Aunty YochanaDecember 03, 2007 7:10 pm

    hi angel,

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

    rgds.

    ReplyDelete
  7. starrygerDecember 05, 2007 4:42 pm

    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

    ReplyDelete
  8. MoolDecember 05, 2007 5:12 pm

    Hi Aunty Yochana,

    Can the ground almonds be omitted or replaced?

    Thanks.

    ReplyDelete
  9. AnonymousDecember 05, 2007 8:52 pm

    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.

    ReplyDelete
  10. akresourceDecember 05, 2007 9:09 pm

    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?

    ReplyDelete
  11. AnonymousDecember 06, 2007 8:58 am

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

    eq1929@yahoo.com.sg


    Thanks In Advance
    BBerry

    ReplyDelete
  12. AnonymousDecember 10, 2007 7:04 pm

    Hi Aunty Yochana,

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

    thank alots~

    ReplyDelete
  13. AnonymousDecember 04, 2008 12:45 am

    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?

    ReplyDelete
  14. Aunty YochanaDecember 04, 2008 11:11 am

    hi anonymous,

    1 egg = 60 gm.

    rgds

    ReplyDelete
  15. AnonymousDecember 05, 2008 9:01 am

    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

    ReplyDelete
  16. Aunty YochanaDecember 05, 2008 1:51 pm

    hi mao.

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

    rgds

    ReplyDelete
  17. Vi VianJuly 22, 2009 10:30 pm

    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?

    ReplyDelete