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Do you like cranberries too? I like cranberries for its sourish-sweet taste, and it makes almost any type of bakes taste more “refreshing”, as in not so cloyingly sweet and heavy.
You’ll find this cranberries apricot loaf cake recipe very similar to a pound cake recipe, just with an additional egg yolk added.
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What is Loaf Cake?
Loaf cakes are any type of cake baked in a loaf pan. For this cake, it is similar to a pound cake, with an additional egg yolk and some milk added to the batter.
You’ll find rich, soft and fine crumbs in this cranberries apricot loaf cake. The additional yolk also add a little richness to the cake in terms of texture – imagine velvety, soft crumbs that almost melt in your mouth – without being overly heavy!
Is This Cranberries Apricot Loaf Cake Sweet?
As usual in my bakes, I reduced a little sugar, which was then replaced with a little milk. I kind of enjoy brushing the syrup over the surface of this loaf cake, seeing the cake absorbing the syrup!
Just take note to not drizzle or spoon too much syrup into the cake, otherwise the top part of the cake may be a little soggy or heavy.
You may have quite a bit of extra syrup left. So if you do not want to waste it, add some icing sugar to make an icing for the cake! Start by adding icing sugar in this ratio – 1 (syrup) : 2 (sugar). Mix well, and check the consistency. Adjust accordingly by adding more sugar or syrup, if needed. If you find it too troublesome to brush on the syrup, you can skip it too!
Similarly, if you don’t want to have too much of the dried fruits (which also add some sweetness to the cake), feel free to reduce on your own!
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How Can I Make This Cake?
This loaf of cranberries apricot cake uses the basic creaming method. Just be sure to let the butter stand at room temperature for about 10-15 mins in our humid weather, and it should soften enough.
What I usually do is that I will weigh the butter and set it aside while I measure and prepare other ingredients.
You can then test if the butter is softened enough by pressing lightly against it. Your finger should leave a gentle dent on the butter easily, with the butter still feeling quite firm to touch. Do not leave it out till it’s melting.
I like to use French butter, and 1 of the cheaper supermarket brands that I like is Paysan Breton.
In this recipe, you will find icing sugar is being used, instead of the usual caster sugar. Together with the additional egg yolk, this makes very moist loaf cake with delicate crumbs 🙂
You can also use other types of dried fruits to substitute if you do not like cranberries and apricot.
How Can I Store The Cake?
You can simply store the cake in container overnight, in normal room temperature. I find it tasting better the next day!
If refrigerated, let the cake stand in room temperature for about 20-30 mins to soften.
Refreshing fruity loaf of cranberries apricot cake. You’ll love the soft and velvety crumbs, which goes great with a cup of hot tea during tea time!
- 50 g dried cranberries
- 80 g dried apricots, (cut into smaller pcs)
- 1 tsp vanilla extract
- 110 g plain flour
- 1/2 tsp baking powder
- 110 g unsalted butter, (room temperature)
- 72 g icing sugar
- 2 tsp whole milk
- 1 large egg, (room temperature)
- 1 egg yolk ((about 20g) room temperature)
- 20 ml water
- 20 ml passion fruit juice or lemon juice
- 20 g sugar
- Preheat oven to 170C. Grease a 18x6cm cake loaf tin.
- Mix the dried fruits with 1.5 tbsp of flour.
- Place softened butter into a mixing bowl. Add in icing sugar. Using a whisk or handheld mixer, beat to a pale and fluffy mixture.
- Add in the large egg and egg yolk and slowly whisk into the butter mixture. Scrape the bottom of the mixing bowl to ensure the egg is mixed well. Add in vanilla extract and milk. Mix well.
- Sift the remaining flour and baking powder into the mixing bowl. Using a spatula, fold in the flour till it is well-mixed.
- Add in the dried fruits and flour. Fold to incorporate into the batter.
- Scoop the batter into prepared cake tin. Bake for about 30-35 mins.
- While the cake is baking, prepare the syrup by combining the ingredients in a pan. Bring it to a brief boil.
- Remove the pan from heat and set aside to cool.
- Once cake is baked, brush or spoon the syrup over the top of the cake (while cake is still hot). You may or may not use all of the syrup.
- Leave the cake to cool slightly before removing from cake tin. Wrap the cake with cling wrap when it has cooled to slightly warm to touch.
Makes a 18x6cm loaf tin. If you are using a longer loaf tin like me, you can double the ingredients.
Be sure to leave all ingredients in room temperature. Butter should be soft to touch, but not to the stage of melting.
I am using passion fruit juice for the syrup. Simply strain the puree of 1 medium sized passion fruit to get 20ml. You can also use lemon juice.
I am using a longer loaf tin so it takes a shorter time to bake – around 25 mins. If you are not using the exact loaf tin size, do check if the cake is done at around 25 mins onwards.
Keep the loaf cake well-wrapped in cling wrap so that it does not dry out.
You may have quite a bit of extra syrup left. So if you do not want to waste it, add some icing sugar to make an icing for the cake! Start by adding icing sugar in this ratio – 1 (syrup) : 2 (sugar). Mix well, and check the consistency. Adjust accordingly by adding more sugar or syrup, if needed.
Recipe adapted from Le Cordon Bleu.
- Category: Cakes, Dessert
- Cuisine: American, French