Usually my Sunday’s are spent lounging about and indulging in afternoon naps. So basically, Sunday’s are my lazy days. This Sunday however the boyfriend and I decided to get up early and then go for a long walk in the park. It was just what I needed and I came back feeling refreshed. Of course all that walking had built up an appetite and so I decided to bake.
I had some fresh cranberries to use, so it was the perfect ingredient to use in my baking. This is a variation of a cranberry loaf recipe I found. It’s yummy and goes great with a cup of coffee.
Butter or margarine to grease the bread tin
Grease proof paper.
1/3 cup vegetable oil
3/4 cup granulated sugar
1 1/2 cups plain flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon almond flavouring
The zest of 1 orange.
Lemon zest (optional)
1 cup of cranberries
A hand full of Brazil nuts
Pre heat oven to 175 degrees C or 350 degrees F.
Line the bottom of the bread tin with grease proof baking paper and fully grease the tin with butter or margarine.
First mix together the eggs and sugar, then combine the rest of the ingredients all together in a mixing bowl.
Once the ingredients have all been folded in and mixed together then pour the mixture into the greased bread tin.
Bake in the oven for 45 to 55 minutes, baking for less time if using a fan oven.
Bake until golden. To check if it is ready, before taking the loaf out of the oven, slowly penetrate with a sharp knife. If the knife comes out clean when removed then the loaf is done, if it comes out with mixture on in then bake for slightly longer.
Once taking the loaf out of the oven, leave to cool before removing from the tin.
After removing the loaf from the tin, peel the grease proof paper from the bottom of the loaf.
Cut into slices and serve.
Make sure the rest of the cake is covered and keep it in the fridge.