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Candied cranberry cake with cream cheese frosting Recipe

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Candied cranberry cake with cream cheese frosting
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Ingredients

  • Candied cranberries
  • 340g (12 oz) fresh cranberries
  • 400g (2 cups) granulated sugar
  • 500ml (2 cups) water
  • additional sugar for coating cranberries for decoration
  • Cake
  • 250g (2 cups, spooned and scraped) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch fine salt
  • 225g (1 cup or 2 sticks) unsalted butter, room temperature
  • 200g (1 cup) granulated sugar
  • 3 large eggs (about 200g or 7 oz), room temperature
  • 2 tsp vanilla extract
  • 180g (3/4 cup) sour cream, room temperature
  • Frosting
  • 115g (4 oz) cream cheese, room temperature
  • 55g (2 oz or half a stick) unsalted butter, diced, slightly softened
  • 85g (2/3 cup, unsifted) powdered (confectioners’) sugar, plus extra as required
  • 1 tsp vanilla extract
  • Candied cranberries

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