Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Sugar: 1 cup (200g)
- Baking powder: 2 teaspoons (10g)
- Ground cinnamon: 1/2 teaspoon (2.5g)
- Ground nutmeg: 1/4 teaspoon (1.25g)
- Salt: 1/4 teaspoon (1.25g)
- Eggs: 2 large
- Unsalted butter, melted: 1/2 cup (113g)
- Milk: 1 cup (240ml)
- Fresh cranberries: 1 cup (120g)
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
1 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the eggs, melted butter, and milk.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the cranberries.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Nutritional Information:
- Calories: 250
- Protein: 4g
- Carbohydrates: 45g
- Fat: 10g
- Fiber: 2g
Dish Characteristics:
- Moist and tender crumb
- Tart sweetness from cranberries
- Aromatic spices
- Perfect for brunch, dessert, or tea time
User Comments:
- "The cranberry flavor is amazing! It's the perfect holiday treat."
- "Easy to make and so delicious. My family loved it!"
- "The spices balance the sweetness of the cranberries really well."
- "It's moist and not too heavy. I highly recommend it."
- "This cake is a stunner! It's sure to impress your guests."
Special Precautions and Tips:
- If you don't have fresh cranberries, you can use frozen cranberries. Just thaw them before adding to the batter.
- To make a gluten-free version of this cake, use gluten-free flour instead of all-purpose flour.
- You can also add other fruits to this cake, such as apples, raisins, or walnuts.
- Store leftovers in an airtight container at room temperature for up to 3 days.
