Happy Holidays everyone! I apologize for the quiet here–I’ve been swamped.
I’m not a fruit person. Really, I won’t touch the stuff unless Hubs forces me to eat it. In all honesty, I’d rather eat a raw potato than pick up an orange and peel it. And it’s not that I dislike it, but it doesn’t turn me on for sure.
Unless that is, we are talking about cranberries. I love them. I dream of them and I hoard them…
Maybe some of you are like me, in that you keep 5 pounds of fresh organic Wisconsin cranberries frozen in the freezer year round for scones, and cake, and pie, and popping frozen into your mouth every time you open your freezer….
If you do not have these goodies, I am sorry. You are missing out on a wonderful thing. This was one of our holiday desserts for Christmas and it’s something I like to make quite often for a treat.
If you have ‘em you NEED to make this cake. If not, you had better start searching for those little red beauties, because you really, really need to try this very easy, simple recipe. It’s not overly sweet, which is why I love it. It’s not overly sour either, yet it does show off the tartness of the cranberry. You could add a dollop of homemade whipped cream, but you really don’t need to add a single thing to make this moist cake any better than it already is.
Please, don’t wait until next Thanksgiving to make this, you will regret it.
- 3 large eggs (I used duck eggs)
- 2 cups sugar
- 3/4 cup unsalted butter, softened and cut into chunks
- 1 1/2 teaspoon vanilla
- 1 teaspoon of salt
- 2 tablespoons of milk
- 2 cups flour
- 3 cups cranberries
- 1/2 cup sliced almonds to top cake before baking
- Preheat oven to 350°F.
- Lightly grease a 9x13 pan or a 10" springform pan.
- Beat eggs and sugar together for 5-7 minutes; the eggs will increase in volume quite a bit, streaming into ribbons when you lift the beaters. They will also turn pale yellow.
- Add butter and extract and beat for 2 minutes. Add the milk and salt, mix for another 30 seconds.
- Stir in flour then fold in cranberries. Pour into greased pan and top with sliced almonds.
- Bake 50-60 minutes for a 9x13, and a little over an hour for the springform (I use a springform and it's usually about an hour and 20 minutes). I tent the cake with foil in the last 15 minutes or so to keep the top from over-browning.
- Cool completely on a wire rack before serving.