Cranberries are a native of North America. The Pilgrim Fathers called them “crane-berry” because the blossom on the vine resembles the heads of cranes.
The berries are harvested in the autumn and appear in our shops in November. They were first eaten in 1621 for the first Thanksgiving Feast which now falls on the fourth Thursday in November.
I have chosen to use them in these little cakes where the cranberries give a sharpness which combines well with the banana and vanilla.
You will need 12 deep muffin tins and paper cases.
- 150g (5oz) cranberries – fresh or frozen
- 1 large banana
- 50g (2oz) butter or margarine
- 200g (7oz) caster sugar
- 2 eggs
- 225g (8oz) self raising flour
- Pinch of salt
- 1 teasp. vanilla extract
- 2 fl. oz milk
Put the paper cases in the muffin tins. Heat the oven to 180C/Gas 4.
Chop the cranberries coarsely and mash the banana.
Beat together the fat and sugar until well mixed then beat in the eggs a little at a time.
Fold in the flour and salt alternately with the banana and vanilla then lastly the cranberries (this will be a very soft mixture).
Spoon into the paper cases. Bake for approx 25 minutes or until golden brown and firm to the touch.
Put onto a cooling rack and when cold store in an airtight container.