Description
A moist and flavorful tea cake infused with cranberries and cardamom, perfect for afternoon tea or dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cardamom
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup fresh or frozen cranberries
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch loaf pan.
- Whisk flour, baking powder, salt, and cardamom in a bowl.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding flour mixture and milk, mixing just until combined.
- Fold in cranberries.
- Pour batter into prepared pan and bake for 50-55 minutes.
- Cool in pan for 10 minutes, then transfer to wire rack.
Notes
- For extra flavor, add 1/2 tsp orange zest.
- If using frozen cranberries, do not thaw before adding.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International