Cranberry Pound Cake

Mmm... One bite and the burst of flavours is divine. Very rich and fragrant, I believe that it is the fresh cream that has given this extra oomph.  This cake is not the soft and light type. It is abit heavy and dense. I like to go along with a cup of black coffee.  What about you?

Recipe:

Ingredients:

150g unsalted butter (room temperature)

120g castor sugar

150g egg (about 3 eggs)  - lightly beaten

150g low protein flour

50ml fresh cream

30g dried cranberry (diced) - soak with rum until soften

1/4 tsp salt

1/4 tsp baking powder

Method:  (preheat oven to 160 degree C)

1) Beat butter, sugar and salt together until creamy and pale.

2) Add eggs into (1) one at a time.

3) Beat well after each addition.

4) Fold in flour, mix well

5) Add in fresh cream in separate 3 additions.

6) Add in cranberry, mix well.

7)  Pour into a 10cm x 20 cm line and grease baking pan, bake for 65 minutes or until a skewer inserted in the center comes out clean.