Winter Cranberry Cake
1 cup granulated sugar
1 cup light brown sugar
¼ teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
1 ½ sticks butter, softened (¾ cup)
1 teaspoon orange extract or 1 T. Finely minced orange zest
1 teaspoon vanilla extract
2 cups all purpose flour
12 oz. Fresh cranberries
Preheat oven to 350 degrees
In a large bowl of a stand mixer, beat eggs with sugar and all the spices until slightly thickened and light in color. This will take about 5-7 minutes. The mixture should almost double in size and form “ribbon” like batter. Since the eggs work as the leavening in this recipe, don’t skip this step.
Add the butter, orange and vanilla extract and mix for 2 more minutes. Slowly add the flour just until combined. Don’t over mix.
Fold in the fresh cranberries. If you use frozen raspberries the batter will be very hard to mix.
Spread batter into a greased 9x13 pan and sprinkle some granulated sugar on top to create a crispy topping when the cake is finished baking.
Bake for 45-50 minutes or until lightly browned and a toothpick inserted in the center comes out clean.
Allow cake to cook and cut into small squares. Enjoy!
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