Fresh Cranberries are said to be a good source of Vitamin C. They have a rich sharp taste and need a little sugar to offset the tartness. Eat them on their own and your tastebuds will continue doing the tango long after the last berry has been eaten. Which is why some sharp tasting dried fruits often have a sugar coating. Check out the packet before you dive in and indulge in a quick snack, as I often do.
The secret to the even distribution of Cranberries in this cake, and their ability not to sink to the bottom, is down to the cookie dough texture of the cake batter. However, when baked, it is as light as any cake can be.
As the cold Autumn nights draw in, and the festive parties begin, this cake is for sharing. But remember to save a slice for yourself as you cosy up by the fire watching your favourite film.
Grease and line an 8”/20cm Square loose bottomed baking tin with baking parchment.
Beat the butter and sugar together, with an electric mixer, until you reach a smooth marzipan consistency and the sugar is not so grainy. This may take about 10 mins
In a small jug, lightly beat the eggs, orange juice, orange zest and Vanilla Extract together until well combined. This will help distribute the flavours around the cake.
Add a tablespoon of flour, to the cake batter. While the mixer is beating, gradually add the beaten egg mixture a little at a time. Beat until the mixture is light and creamy. Scraping down the sides of the mixing bowl at intervals.
Add the remaining flour and Cranberries and mix gently until well combined.
You should have a cookie dough consistency which is needed to prevent all the Cranberries from sinking to the bottom of the cake during baking.
If you still have a little unmixed flour left in the bowl add a little more orange juice and give it another mix.
Add the cake batter to your prepared cake tin, spreading and levelling the top.
Bake in the centre of the oven, for about 65 – 70 mins or until baked, testing the centre of the cake until it comes out clean.
Covering the top of the cake tin with baking parchment will help prevent burning during baking.If baking the cake in a larger shallow tin, you will need to adjust the baking times.
You may find that the top has a light crispy crust and may have some brown speckling. This is due to the large amount of sugar and how smooth your cake batter is after the initial beating.
This cake will keep for a few days in an air tight tin. Longer if kept in the fridge.