Cranberry Sugee Cake

Instead of baking the cake in a large round cake pan, I divided the batter into 2 portions using a small bundt pan and a 6in round cake pan. I grease the bundt pan generously and coat with some ground almond as I afraid that I may have difficulty in unmoulding the cake.

Great tasty moist cake with buttery taste & grainy texture! I like the sweetness & sourness of the cranberries embedded inside the cake.

Ingredient

• 100gm dried cranberries
• 100ml hot water
• 140gm cake flour
• 1/2 tsp baking powder
• 100gm semolina
• 1/4 tsp salt
• 4 eggs
• 100ml milk
• 2 tsp vanilla extract
• 200gm unsalted butter
  
• 130gm sugar
• 2 tbsp honey

Method

1. Generously grease a 8" cake pan and line base.
   
2. Soak cranberries in hot water for 15 mins. Drain away liquid. Sift cake flour & baking powder. Stir in semolina & salt.
3. Whisk eggs and stir in milk & vanilla extract.
4. Cream butter, sugar & honey on medium speed until pale & fluffy for 2-3mins. Whisk in eggs mixture gradually.
5. Beat in flour mixture on low speed until fully incorporated. Fold in cranberries.
   
6. Spoon batter into cake pan and tap pan on hard surface to burst any air bubbles. Bake in preheated oven for 35-45 mins, or until an inserted toothpick emerges moist but clean. Cool cake in pan for 10mins before unmould and cool completely on rack.