This is really easy; it comes together in about 10 minutes. I often cover it in kirsch-flavored whipped cream, but lately I have been baking it instead with a topping of pecans caramelized in butter and brown sugar. The nuts make this rather fruitcake-like - a fruitcake for non-fruitcake eaters.
- 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)
makes one 9x13-inch or one 10-inch springform cake
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.
4/ 5Oleh Arbuzs Corps