A moist, buttery and nutty flavored cake that goes best with tea/ coffee. Adding cranberries gives it a lovely fruity freshness.
Start by bringing all the ingredients to room temperature. I keep the ingredients out on the kitchen platform for about 2 hours before I start prepping the batter.
Preheat the oven at 170'c for 10-12 minutes.
Butter should be soft but not melted or in runny state.
Grease and dust the loaf tins. I used a parchment to line the tins hence skipped this step. (check recipe notes for the size of the tins used)
In a large mixing bowl, beat the butter for 2-3 minutes.
Then add the powdered sugar in 2 parts and beat until the butter and sugar mixture turns light and fluffy. I used an electric whisk and it took me 5-6 minutes.
Next add the almond extract and one egg at a time, whisk well until combined.
Sieve in the flour, almond flour and baking powder next along with the chopped cranberries. Fold the batter gently but do not overmix.
Pour the batter into the prepped loaf tins, bake them for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Once baked, let the loaves cool in their tins for about 15 minutes, then remove the cakes from the tins and place then on wired racks to cool completely.
These loaves keep well in airtight containers for up to 4-5 days.
I have used all ingredients measured by weight. I have included measures in cups/ spoons though they are approximate.
Please note I have made two small loaves of 5 inch * 2 inch * 3 inch (length, breadth and height of the loaf tins). You can use the entire batter to bake one 5 inch * 7 inch loaf.