The name of this cake sounds like it’s a cheesecake yeah? Haha you wouldn’t be the only one to think so. However, this tasty delight is a cake with cream cheese in it, which makes it nice and moist and super scrummy. I have been staring at this cake on taste.com.au for weeks now because the picture just made it look so delicious. Finally, this week I bit the bullet and made it for work.
I was doing a presentation on well-being and how to improve it in our personal and work lives. Ironically, most of the staff said they needed to be healthier and do more physical activity and here I was bringing in a cake for them all. haha. Anyway, I digress.
The cake is lovely. I rarely get to use cranberries in recipes and if I do they are always dried cranberries because fresh cranberries are unavailable in Australia. That was until I discovered frozen cranberries at Coles! Beautiful, big, bright, red cranberries almost as good as the fresh ones! When they are baked in the oven, you can’t tell the difference anyway!
The cream cheese gives this cake a beautiful flavour that goes nicely with the sweetness of the cranberries. The perfect cake to take to morning or afternoon tea! Enjoy
Cranberry Cheese Cake
Ingredients:
185g unsalted butter, softened
150g cream cheese, softened (I used light)
2 tsp finely-grated lemon rind
1 1/4 cups caster sugar
3 eggs
1 cup self-raising flour
2/3 cup plain flour
1 cup frozen cranberries
icing sugar, to serve
Method:
1. Preheat oven to 170 C and grease a bundt pan with melted butter and a light dusting of flour.
2. Beat butter, cream cheese and lemon zest together until creamy. Add in sugar and mix together.
3. Add eggs one at a time, beating well after each addition.
4. Sift flours over mixture and fold until JUST combined. Gently fold in cranberries.
5. Pour mixture in to prepared bundt tin and smooth out evenly with a spatula.
6. 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.
7. Leave cake to cool in bundt pan before turning out.
8. Dust with icing sugar before serving.
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