Side Pannel
Teaspoon Vanilla Cranberry Cake
Teaspoon Vanilla Cranberry Cake
- Recipe Submitted by Angus on 10/31/2014
Category: Holiday, Cakes, Desserts, Eggs
Ingredients List
- 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)
Directions
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.
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.
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