Ingredients
Method
1.Preheat oven to 170°C/340°F. Grease two 8-hole (¾-cup/180ml) mini loaf pans; line base and long sides with baking paper, extending paper 2cm (¾-inch) above sides.
2.Beat butter, sugar and extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined. Add sour cream, beat until just combined (don’t over-beat the mixture).
3.Stir in sifted flours and ground almonds, then juice and cranberries. Divide mixture between pans; smooth tops; tap pans on bench to release air bubbles.
4.Bake about 30 minutes. Stand cakes in pans for 5 minutes before turning, top-side up, onto a wire rack to cool.
5.Serve cakes dusted with sifted icing sugar.
Loaves can be made up to 2 days ahead; store in an airtight container.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
French onion pork schnitzel with stroganoff sauce
Brought to you by Australian Pork
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%