Cranberry Cream Cheese Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This was sent by my Australian friend, a 5 star recipe featured in an Australian food magazine submitted by Kim Coverdale. For caster sugar, whirl granulated sugar in a blender and remeasure. This cake is baked in a tube pan or bundt type pan. Read more . Ingredients:
185 g unsalted butter, softened |
150 g cream cheese, softened |
2 teaspoons finely-grated lemon rind |
1 1/4 cups caster sugar ( superfine granulated sugar ) |
3 eggs |
1 cup self-raising flour |
2/3 cup plain flour |
1 cup frozen cranberries |
icing sugar to sprinkle ( powdered sugar ) |
Directions:
1. Preheat oven to 180°C.
2. Grease a 22 cm fluted ring pan.
3. Using an electric mixer, beat butter, cream cheese and lemon rind in a medium bowl until combined.
4. Add sugar.
5. Beat for 5 minutes or until light and fluffy.
6. Add eggs one at a time, beating well after each addition until combined.
7. Stir in flours.
8. Fold through the cranberries.
9. Spoon mixture into prepared pan.
10. Smooth top with a spatula.
11. Bake for 1 hour and 15 minutes or until a skewer inserted in the centre comes out clean.
12. Remove from oven.
13. Stand cake in pan for 10 minutes.
14. Turn out onto a wire rack to cool.
15. Dust cake with icing sugar.
16. Serve.
17. Notes & tips:Store cake in an airtight container in the fridge for up to 3 days.
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