Almond and Cranberry Loaf Cake

Ingredients:
125g. unsalted butter (room temperature)
100g. icing sugar (sifted) - I prefer less sweet
2 eggs (room temperature)
100g. plain flour (sifted)
25g. ground almond (sifted)
1 tsp. baking powder (sifted)
40g. dried cranberries (roughly chopped)

Methods:

1. In a mixer bowl beat the butter for 3 minutes.
2. Then add the icing sugar in 2 parts and beat until the butter and sugar mixture turns light and fluffy.
3. Next, add egg, one at a time and beat until combined.
4. Combine the sifted flour, ground almond and baking powder in a bowl.  Add in 3 parts into the butter mixture and fold the batter gently with a rubber spatula.  Next add in the chopped cranberries and fold gently.  Do not over mix the batter.
5. Pour the batter into a lined cake tin of 4 1/2" x 7 1/2".
6. Preheat the oven at 170 degree Celsius for 10 minutes, and bake for 35-40 minutes or until a wooden skewer inserted in the center of the cake comes out clean.
7. Once baked, let the loaf cool in the tin for about 15 minutes, then remove the cake from the tin and place it on a wired rack to cool completely.
8. Once the cake has cooled completely, wrap the cake in cling wrap and let it rest in a dry and cool place, (do not refrigerate) overnight before slicing.  This will give time for flavors to develop well and the slices will come out perfect.
9. This loaf keep well in airtight container for up to 4-5 days.

Breakfast is serve....

I adapted this recipe from 'POLKA PUFFS'.