As I wanted to use up my fresh cream from my pumpkin cream soup, which was still kept in the fridge, I decided to bake this cake. It tasted as good as pound cake. It is moist, soft, and has a buttery taste.
~ 250 g butter
~150 g caser sugar
~4 large eggs
~300 g plain flour
~8 tablespoon milk
~4 tablsepoon fresh cream/whipped cream
~1/2 teaspoon vanilla essence
~1 teaspoon baking powder
~1/4 teaspoon bicarbonate soda
~50 g dried cranberries
1) Sift flour, baking powder, and baking soda together. Set aside.
2)Beat butter with sugar until fluffy.
3)Add in egg one at a time until mixture is well blended, then add in vanilla essence, mix well.
4)Fold in flour, milk and fresh cream, mix until mixture is well blended.
5)Pour 1/2 mixture into a paper cup, place few pieces of cranberries on top, then pour the remaning mixture.
6)Bake in pre-heated oven at 180° C for 20 minutes.