Nantucket Cranberry Cake

Nantucket Cranberry Cake
Nantucket Cranberry Cake

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon melted butter

  • 2

    cups fresh or frozen cranberries, chopped

  • 1/2

    cup chopped walnuts

  • 1/2

    cup granulated sugar

  • 2

    large eggs

  • 3/4

    cup (12 tablespoons) butter, melted and cooled slightly

  • 1

    cup granulated sugar

  • 1

    cup Unbleached All-Purpose Flour

  • 1/2

    teaspon salt*

  • 1

    teaspoon vanilla extract

  • 1/4

    teaspoon almond extract

  • coarse white sparkling sugar, for topping

  • Reduce the salt to 1/4 teaspoon if you use salted butter.

Directions

1) Preheat the oven to 350°F. Lightly grease a 10" pie plate or 9" square cake pan. Melt 1 tablespoon butter, and drizzle it into the bottom of the pan. 2) Spread the chopped cranberries and nuts in the bottom of the pan. Sprinkle with the 1/2 cup sugar. 3) In a mixing bowl, beat together the eggs, 3/4 cup melted butter, sugar, flour, salt, vanilla, and almond extract. 4) Spread the thick batter over the cranberries and nuts in the pan, using a spatula or your wet fingers. 5) Sprinkle coarse white sparkling sugar atop the batter. 6) Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean of batter or crumbs. 7) Remove the cake from the oven. Serve warm, or at room temperature; just as it is, or with whipped cream or ice cream.

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