Cranberry Cake

It is exceptionally bright today. It poured last night. The air is fresh and pure. The Sun is at its brilliant best. Our fish pond reflects the early morning Sun. A swarm of dragonflies is hovering around the pond. Some of them take a quick dip, causing ripples in the calm waters.

The weather is good, spirits high and a cake is being baked. Cranberry cake is in its last stages. I cover it with a foil lest the top will over brown leaving the cranberries burnt.

 The aroma of the cake is tempting.  

Nutmeg and lemon zest do the magic in this low fat cake. The flavours are intoxicating.
Later in the evening, we relish the cake with sugar free tea.

Cranberry Cake
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon powdered nutmeg (adjust quantity according to your preference)
¾ cup to 1 cup powdered sugar (adjust sugar according to your taste)
3 tablespoons soft butter
1 egg
1 cup warm milk
1 cup dry sweetened cranberries
2 tablespoons orange or 1 tablespoon lemon zest
Preheat oven to 350 degrees C. Grease and line one 7 ½ inches x 6 inches rectangle cake pan.
Whisk together first three ingredients in a large bowl.
Cream together butter and sugar. Add egg and mix well. Now add milk. The milk should be warm and not hot, or else it will curdle the egg.
Add flour mix in three batches. Mix well after each addition till you get a lump free batter.
Fold in cranberries and orange/lemon zest.
Pour the batter into the prepared pan.
Bake for 45 to 50 minutes or till the cake turns brown and a toothpick inserted into the center comes out clean.
Remove from the oven after 5 minutes. Cool in the rack. Slice next day or when completely cold.

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