Hi all– Seems like every week at the market I pass by piles of bags of cranberries and cannot resist picking up a bag or two. It’s that time of year.
Tonight the college kids are coming in and, of course, we need cake. So cranberries in hand, I googled cranberry cake and here’s what I found. It’s perfect– the recipe needs all the things you probably already have in your kitchen –and happily, one bag of cranberries.
If you have cranberries sitting in your fridge, you should give it a try!
SIMPLE CRANBERRY CAKE
2 cups sugar
3/4 cup butter (1 1/2 stick), softened and cut into small chunks
1 tab. vanilla
1/4 cup whole milk
2 cups flour
1 tsp. salt
2 1/2 cups cranberries (12 oz. bag)
garnish(optional)– whipped cream*, a handful more cranberries, a couple spoons of sugar, mint leaf
With an electric mixer, beat together the eggs and sugar on high for 3 minutes until it expands and bit and is a creamy yellow color. Then beat in the butter, vanilla and milk. Finally, beat in the flour and salt.
Fold the cranberries into the stiff batter and spoon it into a 9″x13″ baking dish (or a 10″ springform pan) that has been sprayed with cooking spray.
Bake it at 375 degrees for 50 to 60 minutes until it’s golden on top and cooked through.
So homey served warm from the oven with mugs of tea–
Or let it cool. Then shake together the extra spoons of sugar with the cranberries in a zip loc bag until all the cranberries are coated with sugar. Layer the whipped cream,* cranberries and a sprig of mint on top the cake to add the pretty part!
*When you whip the cream, if you stir in 1 tsp. powdered sugar and 1 tsp. instant vanilla pudding mix to 1 cup whipping cream, it will stay stable all day and not melt all over your cake.