Craisins butter cake

Craisins butter cake.JPG

Google: “Dried cranberries are sometimes referred to as craisins due to the name’s similarity to raisins, though the word “Craisin” is a registered trademark of Ocean Spray Craisins original and cannot be officially applied to dried cranberries from other manufacturers.”

Craisins have fewer calories, lower carbohydrates, and slightly more fiber than raisins. … You may then ask why Craisins have a lower carbohydrate content. The reason is that tart cranberries naturally have much less sugar to begin with.”

Today, I decided to add craisins into my original plan to make plain butter cake. I love to experiment on the combination of flavour. So, here’s my creation craisins butter cake. It’s healthy to have as afternoon tea with a cup of coffee. I always encourage everyone to try out the combinations of food that we have. This a simple butter cake with extra flavour.

The cake is moist, soft and delicious. It can be for afternoon tea at friend or even for your own family gathering. Why not make your cake healthy as well as craving for it. Let’s bake!!!


275 g unsalted butter, at room temperature
200 g plain flour
1 Tsp baking powder
200 g granulated sugar
4 eggs
1/2 Tsp salt
4 Tbs skim milk or fresh milk
1 Tsp vanilla essence
2 TBs brandy
125 g, craisins


Preheat oven to 190°C. Lightly grease a 20 cm square spring cake pan with some butter. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.

Use an electronic beater to mix butter and sugar until well combined or pale yellow in colour. Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides for even mixing.

Add in vanilla essence, brandy, and mix well. Fold in the flour into the mixture and mix well. Finally, add in the milk and fold in craisins. Mix well. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.

Bake until golden brown and cooked for 40 minutes, if cake brown too fast cover with foil. Use a skewer to test if it’s cooked. Leave in the oven 30 minutes and then let cool on the wire rack for another 5 minutes. Serve with a brew coffee or tea.

Note: Oven temperature may vary, you might need more or less. You can use yoghurt or heavy cream instead of milk, your cake will be extra moist. I prefer to use skim milk and a little bit more butter.