Cranberry Milk Loaf w/ Roasted Honey, Thyme & Cardamon Pear

It's gonna be Christmas in just six days time & I am getting my hands on to some lovely X'mas treats for this year gatherings.  Loaf cake is one of the easiest tea time/after-meal dessert you can ever make. Prepare this beforehand & store it easily in the fridge. Slice and warm it up in the microwave right before serving. 

Sweetened condensed milk is our main cast in this week recipe. By adding it into the cake batter, it gave a seemingly smoother texture & a milky aroma to the cake. Not forgetting the use of cranberries to lighten the sweetness and also provide a bright acidity to the loaf. 

To make this an even more alluring dessert for your guests. Pair the loaf with pear roasted with honey, thyme & cardamon. A dollop of mascarpone double cream filling/creme fraiche & a few shavings of macadamia nuts bring light & class to this dessert.

INGREDIENTS - 6-8 Servings - 1 Hour

Cranberry Milk Loaf - 8"x3.9"

  • 20 g of cranberries cut into quarters
  • 100g of sweetened condensed milk
  • 60 ml of fresh milk
  • 40g of sugar
  • 2 eggs
  • 100 g of melted butter
  • 180 g of cake flour (sieved)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp of vanilla essence

Roasted Honey, Thyme & Cardamon Pear

  • 4 pears halved
  • 80g of butter
  • 4 sprigs of fresh thyme
  • 5 cardamon pods
  • 4 tbs of honey
  • 2 tsp of cinnamon powder

Creme Fraiche/Mascarpone Cream Filling & Macadamia Nut Shavings for Garnishing


Cranberry Milk Loaf

In a bowl, combine the dry ingredients - sieved cake flour, baking soda & baking powder. Then set aside. In a separate bowl, whisk the wet ingredients - melted butter, 2 whole eggs, sugar, condensed milk, fresh milk & vanilla essence till well combined. 

Pour the wet ingredients over to the dry ingredients and mix it well along with the cranberries quarts. Lightly brush butter over all sides in a rectangular baking mold. Dust it with some cake flour to prevent the cake from sticking later.

Transfer the cake batter into the mold and give it a light tab to release any trapped air bubbles in it. Bake in a preheated 170C/350F oven for about 40-50 minutes. Test if it is fully cooked through by inserting a skewer in the center of the cake, it should come out clean. Leave it to rest for at least 10 minutes before removing it from the mold. 

Roasted Honey, Thyme & Cardamon Pear

In a sauce pot, melt the butter on medium low heat and add in thyme, cardamom & honey. Stir gently to prevent the syrup from getting burnt. Remove from the heat after a minute or two. This help to infuse the flavors of the herb & spice into the syrup. 

Pour about 1/3 amount of the syrup on a baking sheet in the baking tray. Lay the halved pears flesh side down and pour another 1/3 of the syrup over it. Preheat the oven 190C/380F and bake it for 40 minutes. After 20 minutes have passed, flip the flesh side up and began basting with the remaining 1/3 syrup on to the pear every 5 minutes. 

The pear should be tender, slightly translucent & still retaining its shape.

Serve this with a dollop of creme fraiche or mascarpone cream filling and garnish with shavings of macadamia nuts.