Post by Daisy on Dec 13, 2005 15:26:32 GMT
Sadly I don't have a photo, can't find it anywhere! What you need is a ring cake pan - you know the type. The first time I cooked it I made it in a cake tin but it didn't work properly.
As it's an American recipe the measures are in cups so you have to remember that 1 cup = 8oz, and that American liquid measures are more generous, 1 American gallon = more than 1 U.K. gallon.
Grease and flour well an 8" bundt pan.
1/2 cup margarine
1 cup caster sugar
2 medium eggs
1 teaspoon baking powder
1 teaspoon baking soda (bi-carb in the U.K.)
1/2 teaspoon salt
2 cups all purpose flour (plain flour to us)
1/2 pint sour cream
1 teaspoon almond flavouring
8oz jar of cranberry sauce (I use Ocean Spray but that's only because I went to their facility when we went to New England!)
1/2 cup chopped nuts
Cream margarine and sugar, add the unbeaten eggs and mix well.
Mix the dry igredients and add these to the creamed mixture alternately with the sour cream. Add the flavouring.
Put a layer of batter in the bottom of the pan, then scatter a layer of cranberries on the top and swirl with a knife.
Repeat batter, cranberries, swirl batter and put the remaining cranberries on top - swirl with a knife and cover with nuts.
Bake at 350F, 180C, gas mark 4 for 50 - 55 minutes. Cool in the tin for 5 minutes before turning out.
Topping
3/4 icing sugar
1/2 teaspoon almond flavouring
Add warm water so that topping will drizzle from spoon and pour over warm cake.
Only once have I managed to get the exact consistency so that the nuts don't sink into the cake, however if they do it doesn't spoil the look of it at all and still tastes delicious.
When I make it for Christmas I place a bunch of holly, red berries and ribbons in the hole in the centre.
It doesn't last long in our house! I hope you will give it a go as it really is delicious and not nearly as heavy as traditional Christmas cake.
Marion
As it's an American recipe the measures are in cups so you have to remember that 1 cup = 8oz, and that American liquid measures are more generous, 1 American gallon = more than 1 U.K. gallon.
Grease and flour well an 8" bundt pan.
1/2 cup margarine
1 cup caster sugar
2 medium eggs
1 teaspoon baking powder
1 teaspoon baking soda (bi-carb in the U.K.)
1/2 teaspoon salt
2 cups all purpose flour (plain flour to us)
1/2 pint sour cream
1 teaspoon almond flavouring
8oz jar of cranberry sauce (I use Ocean Spray but that's only because I went to their facility when we went to New England!)
1/2 cup chopped nuts
Cream margarine and sugar, add the unbeaten eggs and mix well.
Mix the dry igredients and add these to the creamed mixture alternately with the sour cream. Add the flavouring.
Put a layer of batter in the bottom of the pan, then scatter a layer of cranberries on the top and swirl with a knife.
Repeat batter, cranberries, swirl batter and put the remaining cranberries on top - swirl with a knife and cover with nuts.
Bake at 350F, 180C, gas mark 4 for 50 - 55 minutes. Cool in the tin for 5 minutes before turning out.
Topping
3/4 icing sugar
1/2 teaspoon almond flavouring
Add warm water so that topping will drizzle from spoon and pour over warm cake.
Only once have I managed to get the exact consistency so that the nuts don't sink into the cake, however if they do it doesn't spoil the look of it at all and still tastes delicious.
When I make it for Christmas I place a bunch of holly, red berries and ribbons in the hole in the centre.
It doesn't last long in our house! I hope you will give it a go as it really is delicious and not nearly as heavy as traditional Christmas cake.
Marion
