Cranberries Butter Cake

Cranberries Butter Cake

To make my butter cake more interesting, I put some cranberries.

After first try, if you find this cake a bit oily,

then reduce the amount of the margarine or butter.

Less than 2 days, my family finished this cake.

You be the judge!

250 g butter (or 230 g butter)

230 g castor sugar

4 medium size eggs

1 tsp vanilla essence

4 tbsp milk

250 g self raising flour

120 g cranberries (mix with 1 tsp of flour to avoid the cranberries from sinking to the bottom)

Beat the butter or margarine with castor sugar until light.

Then, add in egg and beat one at a time.

If curdle, then add 1 tbsp of flour.

After finishing beating the eggs, pour in vanilla essence and beat.

Divide flour into half and beat until done.

Pour in the milk and mix evenly.

Lastly, pour in the cranberries and mix well.

Make sure that your baking tin is lined and greased.

(Well, don't forget to heat up your oven before starting making the batter)

Pour the batter into the lined baking tray and bake at 180 degree celcius

at around 50 to 60 minutes or until done.

Once done, take it out and cool for 20 minutes.

Well, picture say a thousand words.

Now, it is your turn to try it out.