Apple Cranberry and Raisin Cake

Last week I baked Apple Apricot Cake again for my Mum to sample. Mum was so enamored by the cake that she requested me to bake the cake for her to take home to Terengganu. Of course I happily obliged. But I only had about 50g of dried apricots left from the bake and being the stingy person that I am, I was reluctant to buy another batch hah..hah...

I remembered that I bought two packets of dried cranberries that were on special offer at Cold Storage. Therefore, I mixed apricots and cranberries into the cake batter. I also added some cinnamon sugar because I love the smell of apples and cinnamon.

I did not bake the cake in a bundt pan because I don't have a container large enough to accommodate the cake. As such, I divided the batter between two smaller loaf pans. The cakes looked so good that I simply had to bake them again.

This time, I combined cranberries and raisins because my partner is a big fan of raisins. Adopting the method in the original recipe, I boiled the cranberries and raisins in orange juice. Because I was only baking the cake the next morning, I kept the boiled fruits in the fridge. 

The cakes turned out well and I hope that the cakes I baked for my Mum were just as good. Because raisins are sweet, I reduced the sugar further to 150g. The sweetness of the cake was just right and it was so moist and tasty. Because I enjoyed the cake so much, I simply had to share it here.

Apple Cranberry and Raisin Cake

Recipe source : Adapted from here

Ingredients A :

- 250g butter

- 150g caster sugar
- 3/4 tsp cinnamon sugar

- 280g self-raising flour

- 5 eggs

- 250g green apples, peeled and grated into thick shreds

Ingredients B (boil for 5-10 minutes and set aside to cool) :

- 75g dried cranberries

- 75g raisins
- Juice from two oranges

Method :

1. Beat butter, sugar and cinnamon sugar till fluffy. Add eggs one at a time and mix well.

2. Add self-raising flour and green apples, mix well.

3. Add ingredients B and mix well.

4. Pour the mixture equally into 2 greased and lined small loaf pans.

5. Bake in preheated oven at 160C for 50 minutes.

Notes for my own reference :
1. After 30 minutes, rotate the pan for even baking.
2. Tent the cakes at the 40 minute mark (ie 10 minutes before they are done).