Every year just after All Saints' Day, Christmas decorations appear in the shops and the salespeople try to convince us that we should start buying gifts immediately. I think that every year this Christmas fever begins a bit earlier. Regardless of the shopping madness, the nearer we get to Christmas the more we want noodles with cabbage and mushrooms, herrings or poppyseed cake.

In December my kitchen smells of spicy seasoning. I often make dishes with cranberries. I often prepare sweet and sour kissel or I add fruit mousse to desserts. Today I would like to share with you the recipe for a swift cake with cranberries. It is excellent, has a mild flavour, and my children asked me to prepare it again soon.

Ingredients
200g of flour
100g of potato flour
1 teaspoon of baking powder
half a teaspoon of baking soda
250g of butter
150g of brown sugar
3 eggs
150g of cranberries

Heat the oven up to 180C. Smooth a cake tin with a "chimney" with the butter and sprinkle with flour.
Cream the butter with the sugar to make a light, fluffy mass. Stirring constantly, add the eggs one by one along with both kinds of flour. Add the cranberries and mix them in. Put the dough into the cake tin and bake for 50-55 minutes. Sprinkle with the caster sugar or decorate with icing before serving.

Enjoy your meal!

Try also
On the Christmas table – ginger cake with plum stew
Citrus cake with ground rice
Cranberry-apple cake