Native to North America Cranberries are also called Bounce berries. Once ripe these berries bounce. The first coined name was crane-berry because the blossom is shaped like a crane. This later used more and more changed to phonetically better sounding cranberry. I quite like the sharp piquant flavor burst of a cranberry. This recipe of a rum enriched cake is spot on.
My food word for this recipe would be perfectly moist.
When you go out shopping look for;
Dried cranberries
Dark rum
Banana
Walnuts
Butter
Castor sugar
Honey
Vanilla extract
Eggs
All purpose flour
Baking soda
Salt
The recipe would be;
Five or six hours prior to preparing the batter, soak about two heaped tbsp dried cranberries in half a cup of dark rum. Mash two ripe bananas well. Chop half a cup of walnuts.
In a mixing bowl, throw in two hundred gms butter and whisk one hundred and forty gms castor sugar, one tbsp honey and one tsp vanilla extract well with the butter using an electric whisk at mid speed. Once soft and creamy, add three eggs, but one at a time giving it a nice whisk each time so that the eggs softly blend in. The batter will look light yellow and creamy.
In a separate bowl mix three gms flour with half tsp baking soda and one fourth tsp salt. Sieve once. Add half of this to the butter mix and with a spatula mix well. Now add the banana mash and fold in completely. Next add the rest of the flour mix and once again blend thoroughly again with a spatula. It is time to pick out the cranberries from the rum cup and add them to the batter along with the chopped walnut. Indulge in one round of gentle folding and a lick and the batter is ready to go into your oven.
Pour into the waiting prepared baking tin and set it into the pre-heated oven. It takes about thirty mins at one hundred and fifty degrees centigrade.
