Mary Berry’s Cranberry Cake is made with unsalted butter, granulated sugar, eggs, almond extract, vanilla extract, sour cream, all-purpose flour, baking soda, table salt, and fresh cranberries. This delightful cranberry cake recipe creates a delicious dessert that takes about 45 minutes to prepare and can serve up to 12 people.
Mary Berry Cranberry Cake Ingredients
- ⅔ cup (150 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, whites, and yolks divided
- ¾ teaspoon almond extract
- ½ teaspoon vanilla extract
- ⅔ cup (150 g) sour cream
- 2 cups (250 g) all-purpose flour
- ⅛ teaspoon baking soda
- ½ teaspoon table salt
- 2 cups (190 g) fresh cranberries, rinsed, picked through, and dried
- 1 tablespoon granulated sugar (for topping)
How To Make Mary Berry Cranberry Cake
- Preheat Oven: Preheat oven to 350°F (175°C) and lightly grease a 13×9 inch (33×23 cm) baking pan. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar using an electric mixer until well combined.
- Add Yolks and Extracts: Stir in the egg yolks and extracts.
- Incorporate Sour Cream: Mix in the sour cream until well combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Combine Mixtures: Gradually add the flour mixture to the butter mixture in 3 or 4 parts, mixing just enough to combine after each addition.
- Whip Egg Whites: In another clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter with a spatula.
- Add Cranberries: Fold the cranberries into the batter until evenly distributed.
- Transfer to Pan: Spread the batter evenly in the prepared pan. Sprinkle granulated sugar over the top.
- Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow to cool in the pan before serving.
Recipe Tips
- Soften Butter: Make sure the butter is fully softened to room temperature before creaming it with the sugar for a smooth and even batter.
- Beat Egg Whites Well: Beat the egg whites until stiff peaks form to help the cake rise and become light and fluffy.
- Fold Carefully: When folding in the egg whites and cranberries, do so gently to avoid deflating the batter and ensure an even distribution of ingredients.
- Preheat Oven: Always heat your oven to the right temperature before baking to ensure even cooking and a properly set cake.
- Cool in Pan: Let the cake cool completely in the pan before cutting to avoid it falling apart and to let the flavors develop.
What To Serve With Cranberry Cake?
This delicious Cranberry Cake pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, a sprinkle of powdered sugar, or a drizzle of caramel sauce. It also can be served alongside fresh fruit, a light yogurt, a cup of tea, or a hot coffee for a tasty dessert.
How To Store Leftovers Cranberry Cake?
- Refrigerate: Let the leftover Cranberry Cake cool to room temperature. Once cooled, cover it with plastic wrap or foil and refrigerate for up to 5 days.
- Freeze: Let the cake cool to room temperature before wrapping it tightly in plastic wrap or aluminum foil. Place it in a freezer-safe bag or container and freeze for up to 3 months. Thaw the cake in the refrigerator overnight before cutting.
How To Reheat Leftovers Cranberry Cake?
- In The Oven: Preheat your oven to 350°F (175°C). Place the cake on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes until warmed through.
- In The Microwave: Place a slice of cake on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds or until warmed to your liking.
Mary Berry Cranberry Cake Nutrition Facts
Serving Size: 1 serving (of 12)
- Calories: 300
- Total Fat: 16g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 150mg
- Potassium: 120mg
- Total Carbohydrate: 35g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Chicken Tikka Masala
- Mary Berry Chocolate Eclairs
- Mary Berry Fish Pie
- Mary Berry Ginger Biscuits
Mary Berry Cranberry Cake
Description
Mary Berry’s Cranberry Cake is made with unsalted butter, granulated sugar, eggs, almond extract, vanilla extract, sour cream, all-purpose flour, baking soda, table salt, and fresh cranberries. This delightful cranberry cake recipe creates a delicious dessert that takes about 45 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and lightly grease a 13×9 inch (33×23 cm) baking pan. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar using an electric mixer until well combined.
- Add Yolks and Extracts: Stir in the egg yolks and extracts.
- Incorporate Sour Cream: Mix in the sour cream until well combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Combine Mixtures: Gradually add the flour mixture to the butter mixture in 3 or 4 parts, mixing just enough to combine after each addition.
- Whip Egg Whites: In another clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter with a spatula.
- Add Cranberries: Fold the cranberries into the batter until evenly distributed.
- Transfer to Pan: Spread the batter evenly in the prepared pan. Sprinkle granulated sugar over the top.
- Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow to cool in the pan before serving.
Notes
- Soften Butter: Make sure the butter is fully softened to room temperature before creaming it with the sugar for a smooth and even batter.
- Beat Egg Whites Well: Beat the egg whites until stiff peaks form to help the cake rise and become light and fluffy.
- Fold Carefully: When folding in the egg whites and cranberries, do so gently to avoid deflating the batter and ensure an even distribution of ingredients.
- Preheat Oven: Always heat your oven to the right temperature before baking to ensure even cooking and a properly set cake.
- Cool in Pan: Let the cake cool completely in the pan before cutting to avoid it falling apart and to let the flavors develop.
Mary Berry Cranberry Cake