Monday, 28 March 2011

Bursting cranberry blondies

Here is another yummy, tried and tested cake recipe.
Cranberry blondies
125g /4½ oz butter, softened plus, extra for greasing
200g /7 oz soft light brown sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
250g /9 oz plain flour
1 tsp baking powder
100g /3½ oz dried or frozen cranberries
icing sugar, for dusting

Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a shallow 20-cm/8-inch square baking tin.
Place the butter and sugar in a large bowl and whisk together until pale and creamy. Gradually whisk the eggs and vanilla into the mixture.
Sift in the flour and baking powder and beat together until well mixed. Add the cranberries and stir together until combined. Spoon the mixture into the tin and smooth the surface. Bake in the preheated oven for 40-45 minutes, or until risen and golden brown.
Leave the blondies to cool in the tin, then dust them with sifted icing sugar to decorate and cut into squares before serving.



No comments: