Cranberry Cake

I tried out this fabulous Cranberry Cake recipe for brunch with JB’s family this weekend. It turned out really, really yummy! I added a cranberry sauce recipe (see recipe below), which is how I served the cake. The warm sauce and whip cream totally made the cake taste amazing!!! It didn’t take long for the cake to be devoured.

Cranberry Cake
makes one 9×13-inch or one 10-inch springform cake (I used a springform pan)

3 eggs
2 cups sugar
3/4 cup unsalted butter, slightly softened and cut into chunks
1 teaspoon vanilla
1 teaspoon almond extract (optional, I skipped this)
1 tablespoon kirsch (optional, I skipped this)
2 cups flour
2 1/2 cups cranberries (1 bag)

Preheat oven to 350°F. Lightly grease a 9×13 pan or a 10″ springform pan.

Beat eggs and sugar together for at least 5 minutes — probably as long as 7 or 8 minutes — the egg and sugar mixture should double in volume and turn pale yellow, leaving ribbons on top of the batter when you lift the beaters.

Add the butter and flavorings and beat for 2 more minutes. Stir in flour and fold in cranberries. Pour into greased pan.

Bake 45-50 minutes for a 9×13, or a little over an hour for the springform. You made need to tent the cake with foil in the last 15 minutes or so to keep the top from browning.

Cool completely before serving.

Optional pecan topping: I didn’t add this topping to mine!
1/4 cup butter
1/4 cup brown sugar
1 cup pecans, toasted

Heat the butter in a pan over medium-high heat. Add the sugar and stir. Add the toasted pecans and cook for several minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts smell toasted. Spread over the cake batter and bake as above.

Cranberry sauce topping: SO YUMMY!!!
1 bag frozen cranberries (approx. 2-2 1/2 cups)
1 cup water into pan with cranberries, 1/4 cup of water + 2 tbsp cornstarch
1/2 cup sugar

Heat cranberries and 1 cup of water in a pan over medium-high heat. Add the sugar and stir. Bring to a boil. Mix 2 tbsp of cornstarch into 1/4 cup of water (mix in a separate) bowl to dissolve the corn starch. Add the corn starch and water mixture to the cranberry mixture and cook for several minutes, stirring, until the sauce thickens and the cranberries soften. Remove from heat and spoon over individual cake slices, serve with whip cream.

A+D

(Images via The Kitchn)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s