Dried Cranberry Eggless Cake
A soft and moist eggless cake made with dried cranberries, perfect for tea time and special occasions like Christmas or New Year.
A soft and moist eggless cake made with dried cranberries, perfect for tea time and special occasions like Christmas or New Year.
Ingredients
Cake Ingredients
- 2cupsall-purpose flour
- 1cupsugar
- 1cupdried cranberries
- 1cupmilk
- 1tbspbaking powder
- 1tbspvanilla extract
- 1cupvegetable oil
- 1pinchsalt
How to make Dried Cranberry Eggless Cake
Preparation
Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt.
In another bowl, mix the milk, vegetable oil, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Fold in the dried cranberries gently.
Baking
Pour the batter into the prepared cake pan.
Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Tips & Tricks
For added flavor, you can include a teaspoon of orange zest in the batter.
Make sure to measure the flour accurately for the best results.
FAQS
Can I use fresh cranberries instead of dried cranberries?
Yes, you can use fresh cranberries, but you may need to adjust the sugar as fresh cranberries are more tart.
How can I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil for up to 3 months.
What can I serve with this cake?
This cake pairs well with tea or coffee and can also be served with a dollop of whipped cream.
Is this cake suitable for vegans?
Yes, this cake is eggless and suitable for vegans.
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Suman Yadav
(@sumansauthenticrecipe)
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