Celebrating 1 year anniversary with Cranberry Pound Cake

I have been so busy the past weeks with my prelim paper feedback and then trying to set-up a oral date that I had forgotten to bake! So today when I came early from college, decided to bake. How do I bake? with just what I got in my kitchen! Yes, I used what I had in my kitchen and baked this cake.

All I had was some APF, sugar, oil, milk, yogurt and cranberries. Blueberries and cranberries are my favourite berries.. So here is the recipe:

Ingredients:-

2 cups all purpose flour
1 cup sugar
1/3 cup oil
1 tsp baking powder
1 tsp baking soda
1/2 cup beaten curd
1 cup sour cream, you can also use 3/4 cup milk and 1/3 cup lemon juice instead of sour cream (See Notes)
2 tsp vanilla extract
1 cup cranberries

Procedure:-

Preheat the oven to 375F. Grease and flour a pound cake tin.
Sieve flour, baking powder and baking soda keep it aside.
In a bowl beat sugar and oil for 2 mins until well blended. Add in vanilla extract , again beat for a min.
Beat in flour mixture along with sour cream (or milk and lemon juice mixture) and curd alternatively in well blended.
Finally fold in the cranberries and mix gently, donot beat.
Pour the batter and bake at 375F for 45 to 50 mins until a toothpick inserted comes out clean.
Serve warm with a dollop of vanilla ice cream or some whipped fresh cream. I topped it with chocolate topping.

Enjoy!!

Notes: I use lemon juice that comes in a plastic lemon shaped box for baking unless it is lemon cake that I bake. For lemon cake, I used some lemon rinds and lemon juice. Biting on lemon rind is amazing and it also flavors the cake perfectly.

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