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 similar to a pound cake recipe, with an additional egg yolk added.
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What is Pound Cake?
Traditionally, pound cake is made with a pound (weight) of these ingredients: flour, butter, eggs and sugar. Thus the name “pound cake“. Over time, as our taste buds and preferences become more refined and exquisite, we often modify recipes of pound cake, to yield a moister and softer cakes.
For this particular recipe, the cake has soft and fine crumbs, which we really enjoyed. The additional yolk seems to add a little richness to the cake in terms of texture – imagine velvety soft crumbs!
Is This 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.
At the same time, 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!
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.
>> MORE CAKE RECIPES:
Cranberries Apricot Loaf Cake
- 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 butter, room temperature
- 72 g icing sugar
- 2 tsp milk
- 1 large egg, room temperature
- 1 egg yolk (about 20g)
- 20 ml water
- 20 ml passion fruit 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, cream 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 it is 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.