Summer has ended and school has started. When school work kicks in the following weeks, i guess i wouldn't have so much free time to bake as i did in summer. So this is my first bake of the fall, Banana Cranberry Cake. This is no doubt one of my family's favourite recipe and i am definitely going to bake this again! The cake is still pretty moist even on the following day. It is one of the rare occasion that my mum actually compliments it because she is usually not a fan of cakes. She finds cakes and pastries too sweet for her liking. So, I've adjusted the sweetness of the cake to her liking. To those people who always reduce the sugar level upon trying new recipes, i guess you don't have to do it this time round because the sweetness is just right. Trust me on this, if my mum doesn't think it is too sweet, you don't have to reduce the sugar level any further. :)

Recipe: ( 1 8X4 inch loaf tin, original recipe adapted from Frozenwings )

87.5g Cake Flour

1 Tsp Baking Powder

1/4 Tsp Baking Soda

1/4 Tsp Salt

62.5g Melted Butter

50g Sugar

1 Egg

1/2 Cup Mashed Bananas (approximately 2 bananas) 

50g Dried Cranberries

A handful of Walnuts

40ml Rum

1. Preheat oven to 170 degrees celsius. Put the dried cranberries in the saucepan and bring it to boil and simmer until the cranberries almost absorbed all the rum. 

2. Put the flour, baking powder, baking soda and salt in a bowl and mix well. Toss your cranberries and walnut with 1 tbsp of flour. 

3. Mix the melted butter and sugar in a bowl until blended. Beat the egg in. Add the mashed bananas and stir in the dried cranberries and walnut. 

4. Fold in 1/3 of the flour mixture and stir well after each addition. Line your cake tin with baking paper and transfer the batter into the cake tin. Send them into the oven for about 40-45 mins or until a cake inserter comes out clean. Leave it to cool. Enjoy! :)