Cranberry cake

9 Jan

We had an early Xmas with the husbands family in Connecticut in December. I made the broccoli casserole and this dessert. This cake was really really good.. I wish there had been leftovers to take home! I did buy more cranberries so I can make another 🙂 YUM!

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cranberry cake
adapted from thekitchn

3 large eggs
2 cups sugar
3/4 cup unsalted butter, cubed and softened at room temperature for 1 hour
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
2 1/2 cups cranberries (12-ounce bag)

pecan topping:
1/4 cup unsalted butter
1/4 cup dark brown sugar
1 cup pecans, unroasted

Preheat the oven to 350°F. Grease bundt pan.

prepare the pecan topping, heat the butter in a sauté pan over medium heat. Add the sugar and stir. Add the pecans and cook for about 2 minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts are well-coated with the butter and sugar. Spread in bottom of pan

Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. If using a stand mixer, beat on medium speed for 4 to 7 minutes, using the whip attachment. If using hand beaters, beat on high speed for 6 to 8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.

Beat in the butter, vanilla, and almond extract, if using. Beat for 2 minutes or until the butter is smoothly incorporated.

Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Pour/spread on top of pecan mixture.

Bake about 80 minutes.

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