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

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