Corner Café

May 16, 2011

Cranberry Pound Cake 蔓越莓磅蛋糕

Filed under: Cakes & Cupcakes — SeaDragon @ 9:00 pm
Tags: ,
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Makes one 15cm x 8cm small loaf cake

[Ingredients]
120g cake flour
1 teaspoon baking powder
100g butter, softened at room temprature
100g caster sugar, sifted
2 eggs
finely grated zest of 1 lemon
50g craisins (sweetened dried cranberries)
1 tablespoon lemon juice

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[Preparation]
1. Preheat oven to 170°C. Grease and line a (base measurement) 15cm (L) x 8cm (W) x 8cm (H) loaf tin with baking paper, or use any small loaf tin of about 1-Litre (4-cup) capacity. Mix, then sift together flour and baking powder; set aside.
2. Roughly chop the craisins and put into a microwave-safe bowl together with the lemon juice. Cover the bowl and microwave on HIGH (650W) for 1 minute. Let cool.
3. Cream butter and sugar until pale and fluffy. Beat in eggs, one at a time, and beat well to combine after each addition. Stir in lemon zest and the cooled craisin mixture.
4. Fold in sifted flour mixture, do it in two to three batches.
5. Pour batter into the prepared tin. Smooth the surface and bake for 5 minutes. Remove from oven and make a shallow cut along the centre length on the surface of the batter with a knife, if desired, to allow the cake to crack along the cut line while baking. Return to oven and bake for a further 40 – 45 minutes, or until cooked when tested with a skewer.

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Taste: Delicious lemony cranberry pound cake
Consume: Best within 3-4 days
Storage: Store in airtight container at room temperature for 3-4 days, or up to a week in the refrigerator; best stored in refrigerator in hot weather
Recipe Reference(s): ‘蔓越莓磅蛋糕’ recipe by 大森IKU, from the cookbook in Chinese, ‘Delicious!! Baked Cakes 蛋糕。餅乾。小點心’, originally published in Japanese as ‘Oishiixtu !! Yakikashi’

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3 Comments »

  1. Without frills and frou frou – this is honest to goodness pound cake at its best.

    Comment by shirley@kokken69 — May 17, 2011 @ 10:01 pm | Reply

  2. SD,
    Thanks for the tip about cutting the center of the batter after 5 minutes of baking. It obviously makes the cake appear less “dome”-y. I was always taught that once you put batter in oven, don’t open the oven for at least 20 minutes. I learned something new today 🙂

    Comment by Tuty — May 29, 2011 @ 4:20 pm | Reply

    • The don’t-open-the-oven-door for the first 20-30 minutes only applies to sponge or chiffon cakes. For butter or pound cakes, they are not too affected for a few seconds of door opening 🙂

      Comment by SeaDragon — June 11, 2011 @ 10:41 am | Reply


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