Mary Berry Cranberry Cake

Mary Berry Cranberry Cake is a moist and tangy dessert made with fresh cranberries, flour, sugar, eggs, and butter. It mixes the richness of a traditional cake with the vivid red color and bitterness of cranberries.

Try More Mary Berry Recipes:

• Mary Berry Salted Caramel Cake
• Mary Berry Coconut Macaroons
• Mary Berry Custard Slice Recipe

💗 Benefits Of Making This Delicious Cranberry Cake

• Rich And Creamy. The Mary Berry Creme Caramel recipe melts in your lips and leaves you wanting more.
• Easy To Make. This recipe is great for expert bakers and beginners wishing to amaze visitors with a delicious dessert.
• Impressive Presentation. The custard’s golden coating from caramelized sugar makes it a stunning centerpiece.
• Versatile Delight. This crème caramel can be served warm or cooled with fresh fruit, whipped cream, or caramel sauce for added enjoyment.

🍇 Mary Berry Cranberry Cake Ingredients

• 3 large eggs
• 2 cups granulated sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, cubed and softened at room temperature for 1 hour
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 1/2 cups fresh or frozen cranberries (12 ounces)

Pecan Topping (Optional).

• 1/4 cup (4 tablespoons) unsalted butter
• 1/4 cup packed dark brown sugar
• 1 cup raw pecans

🍞 Directions For Preparing This Cranberry Cake

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch springform pan lightly. (Or an assortment of smaller pans, yielding 10 to 12 pints of batter.)
2. Using a stand mixer or hand-held beaters, beat the eggs and sugar until very creamy and voluminous. If using a stand mixer, use the whisk attachment for 4 to 7 minutes at medium speed. If using an electric hand mixer, blend for 6 to 8 minutes at high speed. The egg and sugar mixture will double in volume and turn a very pale yellow, leaving ribbons when the beaters are removed.
3. Beat in the butter, vanilla, and, if using, almond extract. Two minutes of beating, or until the butter is thoroughly incorporated.
4. Fold in the flour, salt, and cranberries with a spatula. The batter will be very dense. Spread gently in the prepared baking dish(es).
5. To prepare the optional pecan garnish, melt the butter over medium heat in a large sauté pan. Add sugar and mix well. Add the pecans and cook for approximately 2 minutes, stirring constantly, until the butter and sugar mixture is glossy and smooth and the almonds are evenly coated with the mixture. Spread on the mixture for the cake.
6. 60 to 80 minutes of baking for the springform pan. Start checking smaller pans after 30 minutes, but expect tiny loaves to require at least 40 minutes. During the last 30 minutes of baking, cover the cake with foil to prevent the top from browning (this is especially essential for the pecan topping).
7. Cool the cake for twenty minutes, then run a knife around the pan’s interior edge and remove the cake. Allow one hour to pass before serving.

💭 Recipe Tips

• Use Fresh Cranberries. Mary Berry Cranberry Cake tastes and feels best when you use fresh cranberries, so don’t use dried or frozen ones instead.
• Don’T Overmix The Batter. If you mix a cake too much, it can become thick and tough. To make sure the texture is light and fluffy, mix the ingredients until they are mixed.
• Adjust Sweetness To Taste. If you like your cakes sweeter, you can add a little bit more sugar. Before baking, taste the batter and make changes as needed.
• Don’T Skip The Glaze. The sauce gives the cake a wonderful tangy sweetness. Don’t skip this step because it makes the whole thing taste better and stay moist.
• Let It Cool Before Slicing. Don’t cut the cake until it’s totally cool, or it will fall apart. This will make sure that the slices are clean and neat for serving.

🍧 What To Serve With Cranberry Cake?

To complement the delightful flavors of Mary Berry Cranberry Cake, you can serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creamy and cool toppings are a great contrast to the tart cherries and give each bite an extra touch of decadence.

🎚 How To Store With Cranberry Cake?

• In The Fridge. After cooling, cover the Traditional Mary Berry Cranberry Cake in plastic wrap or store it in an airtight container refrigerate for a week or leave it at room temperature for three days.
• In The Freezer. After cooling, wrap the Traditional Mary Berry Cranberry Cake tightly in plastic wrap and set it in a freezer-safe container or bag freeze for 3 months.

🔥 How To Reheat Cranberry Cake?

• In The Oven. Bake at 350°F (175°C) to prevent drying, place the cake on a baking pan and gently cover it with aluminum foil heat it in the oven for 10-15 minutes until heated.
• In The Microwave. Place a cake slice on a microwave-safe platter check and stir it every 20-30 seconds in the microwave on medium power until it reaches the required temperature.
• Steaming Method. Simmer a saucepan of water cover the cake with foil in a heatproof dish place the cake on a steamer basket or heatproof rack in the pot so the water doesn’t touch it steam for 10-15 minutes till warm.

FAQs

Try More Mary Berry Recipes:

• Mary Berry Panna Cotta Recipe
• Mary Berry Blueberry Loaf Cake
• Mary Berry Pear Crumble

Mary Berry Cranberry Cake Nutrition Facts

Amount Per Serving

• Calories: 278
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 150mg
• Carbohydrates: 35g
• Fiber: 1g
• Sugars: 20g
• Protein: 3g

Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:

1. Mary Makes it Easy Cookbook
2. Mary Berry’s Baking Bible
3. Baking with Mary Berry
4. Mary Berry’s Simple Comforts (recommended)
5. Mary Berry Quick Cooking