Cranberry tea cake - photo Althea DeBrule
Throughout western history, the tea cake has been part of afternoon tea traditions; and as a result there are many recipes for making this tea time treat.
Cranberry tea cake sets just the right tone. It’s a delicious and welcome addition to any tea table. This original and favorite recipe produces a moist and flavorful cake that’s perfect for your next afternoon tea event.
What you will need
2 sticks of butter
2 cups of sugar
3 cups of flour
3 tsp baking powder
1 tbsp vanilla flavoring
1 tsp vanilla bean paste (optional)
1-6 oz package of sweetened dried cranberries
½ cup pineapple juice
SERVES 10-12
Cream butter and sugar until fluffy
Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch tube pan with a removable bottom.
With an electric mixer, cream butter and sugar in a mixing bowl until light and fluffy. Add eggs one at a time, beating well after each.
Fold cranberries into batter.
Add flour, flavoring and juice and mix on medium speed until well blended.
Turn mixer off and fold in cranberries, stirring by hand for a few seconds until mixed into batter.
Spoon the batter into the prepared tube pan and bake for one hour.
Cool on wire rack
Use a cake tester to check for doneness. If it comes out clean, the tea cake is done. Let the cake cool in the pan for 10 minutes; and then gently loosen around the inside and outside edges of the pan with a spatula and turn out onto a wire rack to cool.
Serve with your favorite cup of gourmet tea and a slice of lemon. Tastes great when paired with Earl Grey or other scented teas. Both the tea and cake flavors are enhanced.
For more information:
Tea 101: What are scones?
Add a gourmet touch to tea with creamed honey
Royal afternoon tea in the Ritz-Carlton Buckhead Lobby Lounge
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