Buttermilk spice cake with cranberries

Name: Buttermilk spice cake with cranberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Ingredients: 250 g soft butter; 150 g Sugar; 1- 1 1/2 Tsp Cinnamon; 1/4 TEASPOON Ginger powder; 1 pinch Salt; 4 Eggs (size M); 300 g Flour; 1 1/2 TSP. Baking Powder; 125 ml Buttermilk; 125 g dried cranberries; 100 g Crumb Candy Sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 15

250 g soft butter
150 g Sugar
1- 1 1/2 Tsp Cinnamon
1/4 TEASPOON Ginger powder
1 pinch Salt
4 Eggs (size M)
300 g Flour
1 1/2 TSP. Baking Powder
125 ml Buttermilk
125 g dried cranberries
100 g Crumb Candy Sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Whip butter, sugar, cinnamon, ginger and salt with the whisk of the hand mixer until creamy white. Stir in the eggs one after the other. Mix flour and baking powder, add in portions and stir in. While stirring constantly, allow buttermilk to run in. Stir in cranberries and 75 g rock candy. Pour the dough into a greased, flour-spread box form (approx. 2 litres capacity, 30 cm long). Sprinkle the remaining rock candy on the dough
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. If necessary, cover the cake with aluminium foil after about 40 minutes of baking time. Remove, place on a cake rack and let it cool down for about 30 minutes. Carefully turn out of the tin. Let it cool down on the grid
3
waiting time approx. 1 1/2 hours