Sweet, fluffy and buttery, these gorgeous dessert loaf stuffed with crunchy almonds and sweet, juicy cranberries is beautiful served warm out of the oven, sliced and enjoyed with a pot of tea.
1.Preheat oven to 150°C (130°C fan-forced). Grease two 11cm x 25cm loaf pans; line base and sides of pans with two layers of baking paper.
2.In a large bowl, beat butter, sugar and essence with an electric mixer, until light and fluffy. Add eggs, one at a time, beating until just combined. Add sour cream, taking care not to over-beat.
3.Stir in combined sifted flours, almond meal, juice and cranberries. Divide mixture between prepared pans; smooth tops. Tap pans on bench to release air bubbles.
4.Bake, uncovered, 1 hour 20 minutes. Cover loaves loosely with foil if over-browning during cooking. Stand loaves 10 minutes before turning onto a wire rack to cool. Dust with sifted icing sugar.
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.