Cranberry Cake

December 26, 2012 – 9:32 am

This recipe comes to me via my friends Jessica and Kristen. It came highly recommended, and it definitely deserved it! The balance of flavors works very nicely, and I’m having this for breakfast, even though I made it for a treat last night. I’m sharing the recipe here, while we can still find fresh cranberries in the stores. 🙂

Cranberry Cake
Serves 20

3 eggs
2 cups sugar
3/4 cup butter (softened)
1 tsp almond extract
2 cups all-purpose flour
2.5 cups fresh cranberries
2/3 cups chopped pecans (optional, but very good)

Preheat the oven to 350 degrees F.

Spray a 13 inch by 9 inch by 2 inch baking pan with non stick spray and set aside.

Beat the eggs and sugar in a large mixing bowl until they are light in color and well blended, about 5 minutes. Add the butter and almond extract and beat until smooth, about another 2 minutes. Add the flour and stir until a thick batter forms. Fold in the cranberries and pecans.

Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely, then cut and serve.

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