COOKBOOK: Super Food Idea Mag Dec 2007/ Jan 2008

RATE: ❤️❤️❤️👌🏻💲

Super easy! Well that is if you can get the cake out of the tin!

You all know by now that I struggle with my desserts. They taste better than what they look.

I can never get a cake out of a tin without ‘hammering’ it out for 10 solid minutes but surprisingly the end result is always good.

RECIPE: A great combination to a simple sponge cake. Add some cream cheese and cranberries and you have a ‘sophisticated’ cake. The ingredients were spot on!

I was unable to find frozen cranberries so I bought the dried cranberries and it was delicious.

This recipe is definitely for a beginner…….possibly requiring some assistance to get the cake out of the tin!

EAT IT OR STARVE - you'll want to eat this one!

RECIPE

SERVES 10

185g unsalted butter, softened

150g cream cheese, softened

2 teaspoons grated lemon rind

1 1/4 cups caster sugar

3 eggs

1 cup self raising flour

2/3 cup plain flour

1 cup frozen cranberries

Icing sugar mixture

Preheat oven to 180C

Grease a 22cm fluted ring pan. Using an electric mixer, beat butter, cream cheese and lemon rind in medium bowl until combined.

Stir in flours. Fold through the cranberries.

Spoon mixture into prepared pan. Smooth top with a spatula. Bake for 1 hour and 15mins or until a skewer inserted in the centre comes out clean. Remove from oven. Stand cake in pan for 10mins. Turn out onto a wire rack to cool. HINT: I only left my cake in the oven for 50mins. Each oven is different.

Dust cake with icing sugar. Serve.

HINT: You can store cake in an air tight container in the fridge for up to 3 days.