Cranberry Christmas Tea Cake

 

IMG_3801 When fresh cranberries begin appearing in the markets every year sometime before Thanksgiving, I usually buy several pounds because we have so many favorite ways to use them – whole berry sauces, in bars and cookies, relishes, and hot salads. I love their color, the way they heap up, glistening, in a colander or on a cutting board.  They are beautiful to work with, if a little frisky to chop!  But I like most the delicious foods prepared with them, plus the good nutrition they offer. This year I made a tea bread, beautiful in its simplicity and dusted with a sprinkle of powdered sugar. I even love the plate, one my sister gave me along with its companion book, A Cup of Christmas Tea. The title is on the plate under the cake!.

Yields 2 loaves

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups cranberries, roughly chopped (fresh or dried)
  • 1 1/2 cups sugar
  • 1 cup buttermilk
  • 1 cup unsalted butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • powdered sugar, garnish

Directions

  1. Preheat oven to 350º F and lightly grease 2 loaf pans.
  2. In a medium bowl, sift together flour, baking soda and salt, and set aside.
  3. In a large bowl or mixer, cream together the butter and sugar until lightened in color and fluffy. 4-5 minutes.
  4. Beat in egg and vanilla extract and mix well.
  5. Alternate between adding 1/3 cup of dry ingredients and 1-2 tablespoons buttermilk. Begin and end with flour mixture.
  6. Gently fold in chopped cranberries and pour batter into loaf pans.
  7. Place in oven and bake for 40-50 minutes, or until toothpick inserted in center comes out clean.
  8. Let cool, then sift powdered sugar on top and enjoy! (But one of our loaves disappeared while it was still warm!)

 

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