Prepare the required ingredients: butter 170g, peeled eggs 220g, sugar 1 15g, milk 60g, low-gluten flour 2 10g, baking powder 4.5g, and dried cranberries.

Put the butter in a glass or ceramic bowl and heat it in a microwave oven for about 90 seconds. Melt all the butter and take it out for later use.

Beat the eggs into a larger container, add sugar and stir well. If the container is too small, flour should be added at the back, which is difficult to stir and easy to stir unevenly. Add milk and continue to stir well, or replace it with coconut milk, which is also delicious. Mix the low-gluten flour and baking powder, sieve them into the egg mixture, and draw a zigzag shape in the egg beater to stir evenly, instead of a circle, so as to avoid the gluten of the flour affecting the taste of the cake.

Pour the melted butter into the cake paste and continue to stir evenly. Put the cake paper holder into the mold, and pour the cake paste into the mold until it is eight minutes full.

Preheat the oven to 160℃, put the mold in the oven, bake the middle layer for 5 minutes, take it out, sprinkle dried cranberries, and continue baking for 10 minutes. Then adjust the fire to 150 degrees and bake for 18 minutes. If the cake is heavy in color, it can be covered with tin foil, and the delicious cranberry cake is ready.