Posts Tagged "cranberry"

Recipe for how to make Coconut and Cranberry Slices

6th August 2013
by M-admin-bakehouse
1 comment
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These are truly yummy, and VERY easy to make.
 
This recipe uses a very easy, foolproof method of baking. And it’s really easy to follow. And you don’t need to remember any measurements, because you weigh your eggs, and then use the same amount of butter (or baking margarine), sugar, and self raising flour.
 
For a 8″ x 8″ tray, I used 6 eggs, which is about 360g give or take, depending on the size and weight of your eggs. It doesn’t matter if yours are over or under that weight, as long as you weigh the same amount of sugar, butter/baking margarine, and self raising flour it will still work.
 
So, for this recipe I used:
360g baking margarine
360g caster sugar
6 eggs
2 teaspoons of coconut flavouring
360g self raising flour
60 g dried cranberries
a sprinkling of sweetened coconut.
 
And before I go any further, let me introduce you to the flavouring. I know this is the second time I’ve recommended a product from Sweet Success, but I’m not on commission honestly!! I added some flavourings to one of my orders to give them a whirl and so far I’m impressed. So here they are:
I used the raspberry one in a milk chocolate fudge for Father’s Day which went down very well, and the coconut one was used in this recipe. It just gives the flavours you are using an extra ‘pop’. So, back to the recipe. 1. Beat together the baking margarine and the sugar. 2. Add the eggs one at a time and beat into the mixture. 3. Add 2 teaspoons of coconut flavouring and beat. 4. Sieve in the flour and beat into the mixture again. At this stage if the mixture is not dropping consistency (it doesn’t ‘drop’ easily off the spoon) add a splash of milk and beat that in until fully combined. 5. Add 60g cranberries and fold into the mixture. 6. Pour it into the prepared 8″ x 8″ tin. For this recipe I used my silicone one, which doesn’t need lining, but if you are using a tin, I’d line it with greaseproof paper before you add the mixture. 7. Bake at 160 degrees for 20 minutes, then take out of the oven and quickly sprinkle the coconut over the top and return to the oven for a further 10 minutes. Keep your eye on it, it might only need 5 minutes. 8. Let it cool in the tin for about 15 minutes, and then take out to cool fully on a wire rack. 9. Enjoy with a cup of tea! If you do have a go at baking this, do let me know how you get on 🙂
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