Cranberry – Apricot Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 115 g butter, soft
- 155 grams sugar
- 2 teaspoons orange peel, grated
- 0.25 teaspoon ¼ salt
- 3 large egg (s)
- 265 g flour
- 1 teaspoon Baking powder
- 1 teaspoon cinnamon, ground
- 1 pinch nutmeg, grated
- 125 ml milk
- 140 g cranberries, dried
- 100 g apricot (s), dried
- 55 g walnuts as desired
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees and grease a loaf pan 23 × 12 cm and lightly flour. Cut the apricots into small pieces, roughly the size of the cranberries. If you also want to use walnuts, don`t chop them too small.
- In a bowl, stir the softened butter, sugar, orange zest and salt until creamy. Add one egg at a time and stir in until everything is well combined. Mix the flour with baking powder, cinnamon and nutmeg and stir alternately with the milk into the butter mixture. Stir in the cranberries, apricots and, if desired, the walnuts.
- Pour the dough into the prepared loaf pan and bake in the oven for 60-70 minutes. The cake should be golden brown in color, but it`s best to do a chopstick test as each oven heats differently.
- Take out and let cool in the tin for about 10 minutes. Remove from the tin and place on a wire rack to cool completely.
- This is a cake that is also eaten for breakfast. If you like, you can dust it with a little powdered sugar.
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