Ingredients
Method
- Preheat oven to 350 degrees F. Grease and flour a bunt cake pan. Set aside.
- Cream softened butter until light and airy. Add granulated sugar and brown sugar until well combined.
- Add golden syrup to the creamed sugars. Then add eggs, sour cream, half and half, and vanilla.
- In a separate mixing bowl- add flour, baking powder, baking soda, and homemade mulling spice. Stir to combine all ingredients evenly. (Set aside one to two tablespoons of the flour mixture to coat the cranberries in).
- Slowly add the dry ingredients to the wet ingredients in the mixing bowl. Mix just until all ingredients are incorporated.
- Wash the cranberries and pat dry with paper towel. Sprinkle the cranberries with the flour that was set aside. Gently fold the cranberries into the batter.
- Pour batter into the prepared bunt pan and bake in preheated oven- until a toothpick comes out clean- and the top is golden brown. Ovens, baking pans, and times may vary.
- Allow the cake to cool completely before adding the royal icing (see Royal Icing Recipe).
Notes
*If you do not want to make homemade mulling spices, Publix sometimes carries pre-made mulling spices for purchase.
*Fresh cranberries are tart. Less cranberries can be added, or they can be removed from the recipe all together (to suit individual taste).