A delicious moist cake with the addition of cream cheese that combines perfectly with the cranberries to give the cake a beautiful flavour. Easy to prepare and the perfect cake for morning tea. Enjoy x x
Ingredients 185g unsalted butter, softened
150g cream cheese, softened (I used light)
2 tsp finely-grated lemon rind
1 1/4 cups caster sugar
1 cup self-raising flour
2/3 cup plain flour
1 cup frozen cranberries
icing sugar, to serve
Preheat oven to 170 C and grease a bundt pan with melted butter and a light dusting of flour.
Beat butter, cream cheese and lemon together until creamy. Add in sugar and mix together.
Add eggs one at a time, beating well after each addition.
Sift flours over mixture and fold until JUST combined. Gently fold in cranberries.
Pour mixture in to prepared bundt tin and smooth out evenly with a spatula.
Bake in the oven for 60 minutes but check on your oven as times will vary. Mine baked a lot quicker than the time suggested so I took it out at 50 minutes but when a skewer comes out clean or with few crumbs attached, the cake is ready.
Leave cake to cool in bundt pan before turning out.