Cranberry Butter Cake

If you notice, there is a pattern in my interest.

I hover. On my interest.

A colleague brought cranberry butter cake her mum baked and I decided to try it as well. Yes I am a copy-cat.

Well, it is similar to baking a butter cake. So why not? Except we switch the cocoa-twist and we go very-berry-crazy!

Enjoy the simple recipe:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder

1 cup brown sugar

2 eggs
225g butter
3/4 cup low-fat milk
1 teaspoon vanilla extract
1 cup dried cranberry

Directions:

• Preheat oven to 170 degrees Celsius (I reduced the temperature as the butter cake I baked previously turned out a little burned).
• Lightly grease the baking pan. Line bottom with wax paper (for easy removal from pan to wire racks after cooling).
• Sift together flour, salt and baking powder.
• Cream butter and blend in sugar and vanilla extract.
• Break the eggs (one by one) into the mixture, and beat until light and fluffy.
• Add the sifted dry ingredients to the creamed mixture alternating with the milk.
• Stir until just blended and add in cranberries.
• Bake in the preheated oven for 30-35 minutes, until an inserted cake tester comes out clean.
• Remove from pan and allow it to cool.

I love the red polkadots peeking shyly through the yellow golden brown.

Happy baking!