We suffered a fatality in our home today. My trusty Nikon Bridge Camera, who has been my constant companion for the past three years died a quick and irreparable death immediately following the taking of half of the photos of this lovely cake.
Hence the lousy photos at the base of this post, of the individual pieces. Sigh . . .
I had to take them with my phone and suffice it to say . . . my phone photos are highly inadequate.
I don't understand these people that take brilliant photos with their phones. I must not have it on the right setting or something, because UGH!
Anyways, don't let the crappy photos deter you from wanting to bake this fabulous breakfast cake! It really is delicious!
Stogged full of lots of berries and toasted walnuts! Stogged as in stuffed to the hilt!
It cuts like a dream and is so delicious warm . . . the berries tart and delicious against the sweetness of the cake batter . . . with that lovely nutty crunch of walnuts.
Perfect with your morning cuppa!
Its equally good when served warm as a dessert with scoops of cold vanilla ice cream . . . or yes, clotted cream, pouring cream or even warm custard sauce.
The British love cream or warm custard on their desserts/puddings. Ice cream is very North American.
I really, really hope that you will be able to bake one up for your family over these next few weeks. I just know it will be enjoyed immensely!
If you don't, there's something very wrong!
Yield: 8
Cranberry Breakfast Cake
prep time: 10 minscook time: 40 minstotal time: 50 mins
Easy to make and super light, this goes great in the morning with a hot cuppa. Interestingly enough it is also great served as a dessert, warm, with some vanilla bean ice cream!
ingredients:
140g plain flour (1 cup)
190g white sugar (1 cup)
1/4 tsp salt
200g fresh or frozen cranberries (2 cups)
45g chopped toasted walnuts (1/2 cup)
120g butter, melted (1/2 cup)
2 large free range eggs, lightly beaten
1 tsp almond extract
Icing sugar to dust
instructions:
Preheat the oven to 180*C/350*F/gas mark 4. Butter a 9 inch round cake tin well. Set aside.
the flour, sugar and salt together. Stir in the cranberries and
walnuts. Mix together the melted butter, eggs and almond extract. Stir
into the dry ingredients. The batter will be very stiff if you are
using frozen berries. Spread into the prepared pan. Bake or 40 to 45
minutes, or until a toothpick inserted in the centre comes out clean and
the top is golden brown. Serve warm, dusted with icing sugar.
Created using The Recipes Generator
Can you see the difference in the photos? Makes me so sad. My camera is like my right arm. I don't know what I am going to do. I may have to sacrifice my credit card and bite the bullet. Sigh . . . two steps forward and three steps back . . . that's life for you!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I just love your recipes. Look forward to them
ReplyDeleteThank you so much! I hope you will bake this cake! Its really good! xo
DeleteI don't think your phone pix are nearly so lousy as you think they are. How did the camera die?
ReplyDeleteThe cake looks delish and since I have a whole unopened bag of cranberries, I might have to whip this up this week. I wonder if you could adjust the time and make mini-versions and how much. I could add to my baked good deliveries. Or I suppose I could cut off a good piece for each...
Even Xmas morn! Looks great Marie!!
ReplyDeleteThanks Monique! xo
DeleteOh Marie, I'm sorry to hear about your camera. I know how that feels when it just suddenly dies :( I do hope that you are able to get a replacement soon, even though I understand that it's an expense that you just don't need at the moment.
ReplyDeleteHowever, I just love the sound of this. I think I'd prefer it as a dessert (with some "proper custard"). Another one to try this week . I think I have everything in the house that I need. Yum!
I am not sure how long I will have to wait for a new one Marie! Very much an expense we don't need this time of year. You will love this cake! Custard will be lovely! xo
DeleteHow long would you bake if you wanted to bake this in a loaf pan? I would prefer to bake this in a loaf pan because I want to bring this to a friend and a loaf is easier to transport than a round cake.
ReplyDeleteI don't think this recipe would translate well to a loaf tin actually. If you were wanting to take your friend a cranberry loaf, might I suggest the following:
Deletehttps://www.theenglishkitchen.co/2022/10/cranberry-nut-orange-bread.html
It makes a very nice loaf and I am sure your friend would really enjoy it! I hope you find this helpful!
I’m surprised there’s no baking powder or baking soda in this recipe. Does it rise ok without a leavening agent? I’d like to try this recipe but that concerns me. It looks good!
ReplyDeleteNo, there is no leavening in it at all. It is not a cake that rises much. It is dense and delicious and stuffed with fruit.
DeleteAfter more than an hour in the oven, the cake was still too soft within and never really firmed up, though very tasty. It could be that the juice from the cranberries kept it mushy. I plan to try this once more using only one cup of cranberries.
ReplyDeleteI am not sure why? Perhaps you are in a much higher altitude? That can often affect baked goods.
DeleteMade for Thanksgiving morning 2023 just before I put in the turkey. Delicious. Will make again this holiday season!
ReplyDeleteI am so pleased you like this! Thank you so much for taking the time to leave your feedback! xo
DeleteDelicious, big hit in the AM with tea. I also made this with fresh blueberries and used just 1/2 c. of sugar. Equally as delicious.
ReplyDeleteI am so pleased that you baked and enjoyed this recipe. I think blueberries sound like a lovely substitute for the cranberries. Thank you so much for taking the time to leave your feedback. It is very much appreciated! xo
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