SPAR - Recipe
Adapted from Rachel Allen’s ‘Bake’ cook book, this festive cake uses cranberries instead of the traditional pineapple or peaches.
Ingredients
- 50g unsalted butter
- 300g castor sugar
- 225g frozen or tinned cranberries, drained
- 200g cake flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp bicarbonate of soda
- 2 free-range eggs
- 200ml buttermilk
- 75ml sunflower oil
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