Candied cranberry cake with cream cheese frosting
pizzarossa | Just another recipe blog
pizzarossa | Just another recipe blog
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Ingredients

  • 15 minutes plus
  • 45 minutes baking
  • 340 g (12 oz) fresh cranberries
  • 400 g (2 cups) granulated sugar
  • 500 ml (2 cups) water
  • additional sugar for coating cranberries for decoration
  • 250 g (2 cups, spooned and scraped) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch fine salt
  • 225 g (1 cup or 2 sticks) unsalted butter, room temperature
  • 200 g (1 cup) granulated sugar
  • 3 large eggs (about 200g or 7 oz), room temperature
  • 2 tsp vanilla extract
  • 180 g (3/4 cup) sour cream, room temperature
  • 115 g (4 oz) cream cheese, room temperature
  • 55 g (2 oz or half a stick) unsalted butter, diced, slightly softened
  • 85 g (2/3 cup, unsifted) powdered (confectioners’) sugar, plus extra as required
  • 1 tsp vanilla extract

Instructions

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