The Canadian Cheddar topping really enhances the homemade flavour of this not-too-sweet anytime snack or dessert.
1 cup (250 mL) Milk
2 chai tea bags
3 cups (750 mL) fresh or frozen cranberries
1/3 cup (80 mL) sugar
1/4 cup (60 mL) unsalted butter
1/2 cup (125 mL) brown sugar lightly packed
2 eggs
2 cups (500 mL) unbleached all-purpose flour
1/2 tsp (2 mL) baking soda
4 oz (120 g) Canadian Mild Cheddar crumbled or shredded
Warm milk in microwave for 1 1/2 minutes. Steep chai tea in milk as per package directions. Let cool and remove tea bags.
Preheat oven to 350 ºF (180 ºC). Butter an 8-inch (20 cm) round cake pan. Spread cranberries at bottom of the pan and sprinkle with sugar.
Using an electric mixer, cream butter with brown sugar. Add eggs, beat 2 minutes and add the chai tea-flavoured milk. Mix flour, baking powder and baking soda together; add to mixture. Beat at low speed until combined.
Cover cranberries with cake batter. Place the cake pan on a baking sheet and bake in the oven for 1 hour or until a toothpick inserted in the centre of cake comes out clean.
Cover cake pan with a large plate and turn over to unmould the cake. Let cool. Top the cake with cheese and serve.
