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Saturday, 20 December 2014

Chocolate, Cherry and Cranberry Wreath Cake

I decided to bake one of these cakes for my 8yo's teacher who is most lovely, and like most teachers, in need of a chocolate treat near the end of this term at school.  

Chocolate, Cherry and Cranberry Wreath Cake


200g butter, softened
200g caster sugar
2 tsp vanilla bean paste or good quality extract
4 free range eggs, I used large
225g self raising flour
50g cocoa powder
100g glace cherries, rinsed and halved
75g dried cranberries

Preheat your oven to 190C/170C Fan.  Grease a ring cake tin really well.  I used a 25cm ring cake pan.

Cream the butter, sugar and vanilla together until pale and fluffy.  Gradually beat in the egg whilst your mixer or hand mixer is running.  If the mixture looks like it may be starting to curdle add a tablespoon or two of flour.  This will stabilise the mixture.

Once all the egg has been incorporated stir in the flour and cocoa powder until completely incorporated.  Add the cherries and cranberries and mix once again.

Spread the mixture evenly into your prepared cake tin.  Bake for 40 - 50 minuntes depending on the size of your cake tin.  Leave in the tin for around 10 minutes before turning the cake tin upside down on a wire rack.  Remove the cake from the tin and leave to cool completely.



Chocolate Glaze

150g chocolate, roughly chopped
50g butter
1 Tblsp golden syrup
1 tsp vanilla extract

In a bowl set over a saucepan of simmering water combine the chocolate, butter and golden syrup.  Stir until the chocolate has melted and the mixture is smooth.  Add the vanilla, let the mixture cool a little then spread the warm glaze over the top of your cooled cake.


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