Easy White Chocolate & Cranberry Loaf Cake Recipe
This White Chocolate and Cranberry loaf cake is the perfect tea cake for those who love to add a touch of oomph to their daily meals. With a little bit of richness of white chocolate coupled with the sharp tang of cranberries, this becomes the perfect tea cake to go with a cup of coffee. I like it when topped with some melted white chocolate, which totally gives the white Christmas vibe to this, otherwise simple white chocolate cranberry bread.
Servings 1 Loaf
Equipment
- Mixing Bowl
- Loaf Cake Tin
Ingredients
- ½ cup White Chocolate Compound + 1/2 cup for Glaze
- ¼ cup Cranberries fresh or dried both works
- 1 cup All-purpose Flour
- ⅓ cup Sugar
- 2 Eggs
- ½ cup Refined Neutral Oil
- ⅓ cup Milk
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- 1 tsp Vanilla Extract
Instructions
- To Prepare the cake tin for baking. In case you are using non-stick tins then there is no need to do anything extra to it. To make the unmoulding of the cake easier, you can line it with parchment paper.
- If you are using regular baking tins, then you can either line it with parchment paper. Or, brush it with some oil and then sprinkle some flour on it to coat it uniformly.
- Pre-heat the oven at 180C
- Take a mixing bowl and mix all the dry ingredients together. Sieve them through and keep this aside1 cup All-purpose Flour, ½ tsp Baking Powder, ¼ tsp Baking Soda, ⅓ cup Sugar
- Now, in another mixing bowl, whisk the eggs with a pinch of salt till light and almost twice in its volume2 Eggs
- Add oil and vanilla extract to the eggs and whisk them vigorously till light and airy½ cup Refined Neutral Oil, 1 tsp Vanilla Extract
- Now we are going to incorporate the wet ingredients into dry ingredient mix. For that we are going to add the dry ingredients in three parts, alternating with milk and mix gently. Once you see that the dry ingredients have incorporated nicely, stop mixing. Some time over-mixing leads to hardened cakes.⅓ cup Milk
- Now, pour half of the batter in the prepared cake tin. Mix half cup of chopped white chocolate & Cranberries in the rest of batter and pour it in the loaf tin.½ cup White Chocolate Compound, ¼ cup Cranberries
- Bake the cake for 30-35 minutes. Since every oven is different, keep an eye on it once it crosses the mark of 30 minutes. You will know that the cake is done when the sides are pulling back from the edges
- Take it out and allow it to cool in the cake tin for 10 minutes before turning it upside down on wire rack to cool down completely.
- Melt the chocolate and pour it over the cake. Spread it with the back of the spoon and allow it to cool and harden up a bit before serving.