Cranberry Cake

Photo by Lisa P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • makes one 9x13-inch or one 10-inch springform cake

  • 3

    eggs

  • 2

    cups sugar

  • 3/4

    cup unsalted butter, slightly softened and cut into chunks

  • 1

    teaspoon vanilla

  • 1

    teaspoon almond extract (optional)

  • 1

    tablespoon kirsch (optional)

  • 2

    cups flour

  • 2 1/2

    cups cranberries (1 bag)

Directions

Preheat oven to 350°F. Lightly grease a 9x13 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 9x13, 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: 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: