Friday, April 11, 2008

Cranberry Sourcream Loaf

Another soft and moist loaf using sourcream. I plumed up the dried cranberries by soaking them in Irish Cream Bailey's for about an hour before loading them into the mixture with the rest of the ingredients. The cranberries gave the extra zing to the loaf.


300 g unsalted butter, soften
200 g caster sugar
3 nos. eggs, beaten
300 g plain flour
one and a half tsp baking powder
one quater tsp baking soda
75 g UHT milk
150 g dried cranberries soaked in 5 tbsp Irish Cream Bailey's
one tub sour cream (200 mls)


Preheat oven to 180 degree C and line two loaf pans ( 8"x4"x2").
Sieve flour, baking powder and baking soda together.
Cream butter and sugar till light and fluffy.
Add in the sourcream and mix till well blended.
Add in the sifted flour mixture and the beaten eggs and milk together in three portions.
Add in the soaked cranberries and the Irish Cream Bailey's.
When the mixture is well blended pour the batter into the loaf pans.
Bake for 55 minutes or till skewer inserted comes out clean.
Remove loaf pans from oven and cool them for about half an hour before removing loaf.
Cool loaf completely before storing.
Refridgerate loaves before cutting them.


petite fleur said...

Hi there

This looks so soft & moist. Reminds me that I need to start baking again soon.

aka penguin from m4m

jj said...

That looks delicious!

Chawanmushi said...

Thanks jj and penguin for visiting.
Penguin ... I love all that you write about France in you blog. Hope to have a chance to visit France someday :-)

Little Corner of Mine said...

Looks great! Cake/loaf made with sourcream is soft and moist ya.

petite fleur said...

I wanted to use the blog to talk about France & to show my friends where they can visit. If you do come by this way, let me know.