Cranberry sugee cake

Ingredients

• 100 g dried cranberries
• 100 ml hot water
• 140 g cake flour
• 1/2 teaspoons baking powder
• 100 g semolina
• 1/4 teaspoons salt
• 4 eggs
• 100 ml milk
• 2 teaspoons vanilla extract
• 250 g butter
• 130 g sugar
• 2 tbsp honey

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Preparation

• 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.