Buttery almond and cranberry loaf

Buttery almond and cranberry loaf

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Kid friendly, Vegetarian
Course: Dessert
Favourite flavours: Cakes/baking

Buttery almond and cranberry loaf

INGREDIENTS

250g butter, softened
1 2/3 cups (370g) caster sugar
½ teaspoon QUEEN almond essence
6 eggs
300g sour cream
1¼ cups (185g) plain flour
1¼ cups (185g) self-raising flour
1 cup (125g) almond meal
¼ cup (60ml) fresh orange juice
1½ cups (225g) sweetened dried cranberries
icing sugar for dusting
METHOD

Preheat oven to 150°C/130°C fan-forced. Grease two 11cm x 25cm loaf pans; line base and sides with two layers of baking paper.

Beat the butter, sugar and essence in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until just combined. Add sour cream, taking care not to over-beat.

Stir in combined sifted flours, almond meal, juice and cranberries. Divide mixture between prepared pans, smooth tops and tap pans on bench to release air bubbles. Bake, uncovered, for about 1 hour 20 minutes.

Cover loaves loosely with foil if over-browning during cooking. Stand cakes for 10 minutes before turning onto a wire rack to cool.

Serve cakes dusted with sifted icing sugar.

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