How to make it

  • Preheat oven to 180°C.
  • Grease a 22 cm fluted ring pan.
  • Using an electric mixer, beat butter, cream cheese and lemon rind in a medium bowl until combined.
  • Add sugar.
  • Beat for 5 minutes or until light and fluffy.
  • Add eggs one at a time, beating well after each addition until combined.
  • Stir in flours.
  • Fold through the cranberries.
  • Spoon mixture into prepared pan.
  • Smooth top with a spatula.
  • Bake for 1 hour and 15 minutes or until a skewer inserted in the centre comes out clean.
  • Remove from oven.
  • Stand cake in pan for 10 minutes.
  • Turn out onto a wire rack to cool.
  • Dust cake with icing sugar.
  • Serve.
  • Notes & tips:Store cake in an airtight container in the fridge for up to 3 days.

Reviews & Comments 1

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    " It was excellent "
    chichimonkeyface ate it and said...
    I have had something like this before! it's really good
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