This rich almond cranberry butter loaf cake features soft and fine crumbs with the addition…
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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.
This cranberries apricot loaf cake recipe is 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!
>> MORE CAKE RECIPES:
- Pumpkin Swirl Butter Cake
- Baileys Red Velvet Brownie
- Lemon Cranberries Yogurt Loaf Cake
- Gula Melaka Sponge Cake
- Pumpkin Swirl Butter Cake
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.