Cranberry sugee cake

6 servings
15 min
40 min
Very Easy


Number of serving: 6
100 g dried cranberries

100 ml hot water

140 g cake flour

1/2 teaspoons baking powder

100 g semolina

1/4 teaspoons salt

100 ml milk

2 teaspoons vanilla extract

250 g butter

130 g sugar

2 tbsp honey


  • Generously grease a 8" cake pan and line base. Soak cranberries in hot water for 15 mins. Drain away liquid. Sift cake flour and baking powder. Stir in semolina and salt.
  • Whisk eggs and stir in milk and vanilla extract. bCream butter, sugar and honey on medium speed until pale and fluffy for 2-3 minutes. Whisk in eggs mixture gradually.
  • Beat in flour mixture on low speed until fully incorporated. Fold in cranberries.
    Spoon batter into cake pan and tap pan on hard surface to burst any air bubbles.
  • Bake in preheated oven for 35-45 minutes, or until an inserted toothpick emerges moist but clean. Cool cake in pan for 10 minutes before unmould and cool completely on rack.


Cranberry Sugee Cake, photo 1
Cranberry Sugee Cake, photo 2
Cranberry Sugee Cake, photo 3
Cranberry Sugee Cake, photo 4


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