I’ve started developing really small cake recipes, simply making a virtue out of necessity. I hardly find people who can finish an entire cake slice by themselves, so having another slice is out of the question. Just like the shrinking size of everything these days, honey, I shrunk the cake pan. If you’re not familiar with that expression, let’s please ignore the subtext of my age and move on.
This cake I made over the weekend because I had some dried cranberries left over and did not know what to do with them. So I soaked them in a little Cointreau and threw them into this vanilla cake. The alcohol really helps revive the dried fruit and adds a punch of flavor that’s otherwise missing from dried fruit. Also, it’s always a clever move to add any fruits or nuts that you might be adding into your cake into the flour (dry) mix first, then into the cake better. This will help to ensure that the fruits don’t sink to the bottom of the cake pan while cooking in the oven.
Enjoy this perfect tea cake the next time you’re in the mood to bake!