Cranberry Bakewell loaf

Bakewell tart is my absolute, all-time favourite, so I’ve used the flavours in this loaf.

  • place PRE 10 mins
  • place COOK 60 mins
  • place SERVES 8
  • printicon

Fresh cranberries — which start to appear in supermarkets at this time of year — give it a lovely seasonal twist, and have a tartness that cuts through the cake’s sweetness.

  • Heat your oven to 180°C/160°C fan and line a 2lb loaf tin with baking parchment or a baking liner.
  • Cream together the butter and sugar until light and fluffy
  • Beat in the eggs one at a time
  • Add the almond essence
  • Add half the plain flour and half of the almond flour and mix with a tablespoon of milk. Don’t over mix, stop as soon as it’s incorporated.
  • Add the other half of the plain flour and almond flour and mix with the other tbsp of milk and mix, again only until it’s all incorporated. 
  • Carefully fold in 100g of the cranberries.
  • Spoon into the lined loaf tin and even out the top with the back of a spoon or spatula.
  • Push the other 50g cranberries into the top of the loaf.
  • Bake for 55-60 mins. Cover the top of the cake with foil at around 45 mins to stop potential burning.
  • The cake is ready when a skewer inserted come out clean however do try a few times in to ensure you haven’t hit a cranberry.
  • Turn out of the tin and allow the cake to cool completely on a wire rack.
  • In the meantime, sift the icing sugar into a bowl and mix in the lemon juice a little at a time until you reach a thick pouring consistency. 
  • When the cake is cool, drizzle the icing over the top.  
  • Store in an airtight container and eat within 1-2 days.

Find more of Stacey's recipes at her YouTube channel: Stacey Dee's Kitchen 


150g softened unsalted butter

150g caster sugar

1 tsp good quality almond extract

2 large eggs

150g self-raising flour

150g almond flour (or ground almonds)

2-3 tbsp milk

150g fresh cranberries

For the lemon icing drizzle

200g icing sugar

1-2 tbsp lemon juice

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