I used to think that festive cakes need to elaborate with layers and cream. That they need to take a lot of time to make. But looking at how people enjoy simple cakes with just a tiny hint fanciness I start to change my mind. It actually fits into my mindset.
There is no need to kill yourself over a cake before Christmas when there are so many other things to do.
That is another humble cake. I think I should create a category for those. It’s quite heavy, well spiced, not too sweet. It gets even better after two days, so it’s perfect to bake ahead. And you can pimp it up with icing if you want to.
Marzipan and cranberry cake
- 200g butter, softened
- 100g marzipan, cubed
- 150g caster sugar
- 1 tsp vanilla sugar
- 4 eggs
- 250g plain flour
- 1 tsp baking powder
- 2 tsp orange zest
- 200g fresh cranberries
- pinch of salt
- juice from 1 orange
- 2 Tbsp sugar
- 2 Tbsp rum
Preheat the oven to 165°C/145°C fan.
Butter and flour a a 2-litre capacity Bundt pan.
In a big bowl beat the butter and sugar until light and fluffy.
Gradually add marzipan alternately with sugars.
Beat in the eggs, one at a time.
Add one tablespoon of flour and mix it with cranberries.
Sift in the rest flour, baking powder and flour.
Add in the orange zest and cranberries and stir it until well combined.
Pour the batter into the prepared cake pan.
Bake in preheated oven for around 1 hour, or until or until a skewer inserted in the middle comes out clean.
When the cake gets golden cover it with a kitchen foil.
Place juice and sugar in a medium saucepan over a low heat and bring to boil.
Simmer for 10 minutes or until it thickens a little bit.
Cool it a bit before adding rum.
Pour it over hot cake. Allow the cake to cool before slicing.
Serve sprinkled with icing sugar or drizzled with icing.
I’ve added this little recipe to Lucy’s movement Cook Blog Share, that is about spreading some love to brilliant blogs that around us. Feel free to join us!