Cherry and cranberry cake
The cherry and cranberry cake is a simple cake prepared in a multicooker, made with a batter of eggs, milk, and flour. The sour cherries balance the sweetness of the batter, while the dried cranberries add a slightly denser texture in certain areas. It is made without complicated techniques, and after baking, it needs to cool completely before being dusted with vanilla sugar. The more intense color of the cake can come from free-range eggs and rum essence. Oil is not mandatory in large amounts; after testing, half a cup is sufficient. A whole cup was too much. Quick info Preparation time: not specified in the original recipe Baking time: approximately 30-40 minutes Total time: depends on cooling time; the cake is only dusted after complete cooling Servings: not specified Difficulty: easy Recipe type: multicooker cake, suitable for homemade dessert Ingredients For the fruits: 200 g pitted cherries 100 g dried cranberries For the batter: 4 eggs, preferably free-range for a more intense color 1 cup of sugar 1 cup of milk 4 cups of flour 1 teaspoon of baking powder Grated zest of one lemon Rum essence, optional Half a cup of oil, optional For greasing and decoration: Butter or oil to grease the multicooker pot Vanilla sugar for dusting The quantities of sugar, milk, flour, and oil are measured with the same cup, as indicated in the original recipe. The lemon zest is added to taste, without a specific amount mentioned. Preparation method 1. Prepare the fruits The cherries should be pitted. If they have released a lot of juice, it's good to let them drain a bit before adding them to the batter. The cranberries are used dried, just as in the original recipe. 2. Beat the eggs with the sugar Put the four eggs in a bowl and beat them together with the sugar and rum essence, if using. Mix until you get a fluffy batter. The rum essence also contributes to the final color, not just the flavor. 3. Add the liquid ingredients Pour the milk and oil over the beaten eggs. The oil is optional, but if you use it, half a cup is sufficient. Mix to combine the ingredients. 4. Incorporate the flour Sift the flour together with the baking powder and gradually add them to the batter. Add the grated lemon zest, then homogenize the batter. No other ingredients are needed at this stage. 5. Prepare the multicooker pot Grease the cooker pot with a little butter or oil. Pour the batter into the pot and level it gently, if needed. 6. Add the fruits Distribute the cherries and cranberries here and there, directly over the batter. There is no need to mix them into the batter beforehand. 7. Bake the cake Select the BAKE function and set the temperature to 150 degrees Celsius. Bake the cake for approximately 30-40 minutes. In the tested recipe, the temperature was accidentally left at 180 degrees, so keep in mind the actual setting used when estimating the baking time. 8. Cool and dust After baking, let the cake cool completely. Only then dust the surface with vanilla sugar. Complete cooling also helps with slicing, as the batter is softer while still hot. Why I make the recipe often It’s an easy cake to prepare when I want a fruit dessert without a long list of ingredients. The batter is mixed in one bowl, and baking is done in a multicooker. The cherries bring a sour taste, while the dried cranberries add sweetness and small denser portions inside. I also like that the recipe can be easily adjusted according to preferences. The oil can be reduced to half a cup or omitted, and the rum essence remains optional. Tips and variations Tips Use pitted cherries, and if they are very juicy, let them drain a bit before adding them to the batter. Excess liquid can change the consistency of the batter in areas where the fruits gather. Don’t overdo the oil. The recipe has been tried with a full cup, but that amount was too much. Half a cup is sufficient, and the oil is mentioned as an optional ingredient. Respect complete cooling before dusting. The vanilla sugar adheres better to a cold surface and doesn’t get soggy as quickly. The recommended temperature for the BAKE function is 150 degrees Celsius. The baking time is approximate, between 30 and 40 minutes, as the appliance may bake differently depending on the model and setting. Substitutions The oil can be omitted, as its use is optional in the original recipe. The rum essence can be omitted. It is used for flavor and contributes to the color mentioned in the recipe. The butter for greasing the pot can be replaced with a little oil, as indicated in the ingredient list. Variations You can use only cherries or only cranberries if you don’t want the combination of both fruits, but the presented version uses 200 g of cherries and 100 g of dried cranberries. For a more intense color, you can use free-range eggs and rum essence, which are the ingredients mentioned in the original recipe as responsible for the cake’s hue. Serving ideas The cake is served after complete cooling, plain, with vanilla sugar dusted on top. It is easier to slice after it has cooled, without needing additional toppings. Frequently asked questions Can I use frozen cherries? The recipe indicates pitted cherries without specifying whether they are fresh or frozen. If you use frozen cherries, it is important that they are pitted and allowed to drain before adding them to the batter to avoid excess liquid. Is oil mandatory? No. The oil is optional. If you decide to use it, the recommended amount in the recipe is half a cup. The mention of a whole cup indicates that that amount was considered too much. At what temperature is the cake baked? For the BAKE function, the indicated temperature is 150 degrees Celsius, and the approximate duration is 30-40 minutes. In one preparation, the appliance was left set at 180 degrees, so it’s good to check the cake based on the setting used. When is the vanilla sugar added? The vanilla sugar is sprinkled after baking and after the cake has completely cooled. It is not added to the batter. Why are both cherries and cranberries used? Cherries bring a sour taste and moisture, while dried cranberries are sweeter and have a different texture. The combination is part of the original recipe. Nutritional values The values are approximate, as the recipe uses cups as a measure for sugar, milk, flour, and oil, and the size of the cup is not specified. Additionally, the number of servings is not specified. For the entire cake, prepared with half a cup of oil and the indicated quantities, the estimate is approximately 3,300-3,700 kcal, depending on the size of the cup and the amount of vanilla sugar used. If the cake is divided into 8 servings, one serving may have approximately: 410-465 kcal Carbohydrates: approximately 60-70 g Fats: approximately 14-18 g Proteins: approximately 7-9 g These values are indicative and do not represent an exact nutritional calculation. Omission of the oil will reduce the total amount of fats and calories, while dried cranberries and sugar mainly contribute to carbohydrate intake. Storage and reheating The original recipe does not specify a storage time or a reheating method. After complete cooling, the cake can be sliced and served plain, dusted with vanilla sugar. For exact information on storage and reheating, the source of the recipe does not provide additional instructions.
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