Cranberry Cake

by Bob Sassone, Posted Nov 3rd 2007 @ 12:39PM

Who here eats cranberries or drinks cranberry juice on a regular basis? It's really popular here in New England and one of the basic fruits/juices. Beyond cranberry sauce at holidays dinners I mean. According to Wikipedia, cranberries are a major crop in Massachusetts, Maine, Michigan, Minnesota, Washington, Oregon, New Jersey, Wisconsin, and parts of Canada.

Our friend Jade over at Cooking For 2 has a great recipe for Cranberry Cake. Like all of the recipes at her blog, it's very easy to follow. Full recipe after the jump (but visit her site too for a lot of great things to make).

Cranberry Cake

2 c flour
1 c sugar
2 1/2 tsp. baking powder
3 T butter, melted
2/3 c milk
1/2 lb. cranberries

Topping:

1/2 c whipping cream
1/2 c butter
1 c sugar
1 T vanilla

Preheat oven to 350 degrees. Wrap 8x8 pan in aluminum foil and lightly coat with cooking spray.

Mix flour, sugar and baking powder in a large bowl. Set aside.

In a medium bowl, combine melted butter and milk. Add wet mixture into the dry. Stir just until combined. Fold in cranberries.

Bake at 350 degrees for 40 minutes.

Once the cake is out of the oven and cooling, whip up the topping. Pour whipping cream, butter and sugar into a saucepan and bring to a boil. Remove from heat, then stir in vanilla. Serve cake and topping while still warm.

Filed Under: On the Blogs, Ingredients
Tags: cooking for 2, cranberries, cranberry cake, cranberry recipe, dessert, fruit

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Reader comments (Page 1 of 1)

11-03-2007 @2:42PM Ryan said... Cherry tastes much better than cranberry. I recently bought a jar of cherry jam and I used it on everything.

Get a bowl. Add a slice of chocolate cake (from one of those cake mixes). Add two scoops of ice cream. Add a tablespoon of cherry jam. Yummmy!! Especially after the ice cream melts on the cake... make is so moist and tasty!
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11-03-2007 @6:02PM Donna said... We eat cranberries fairly regularly, and I'm in Texas. Call it about every month during the spring and summer and more often in the fall and winter...even if all we've got are cranberry muffins. I'll pick up a couple of extra big bags from Sam's so I have some on hand in the freezer. I'm also a big fan of the dried cranberries and try to keep them on hand as well.
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11-03-2007 @6:21PM ann lemons said... Why is the pan wrapped in aluminum foil? Is it supposed to be lined with it?
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11-04-2007 @10:39AM Krystofyr Alexandrovitch said... I made this recipe last night. I love Cranberries. I just wanted to make a note that the mix will be very very very crumbly. SO much so that I chacked the recipe 3 times to make sure that I had put in the right amount of wet ingredients. It is supposed to be that way and the cake came out perfect, but just so everyone else knows, the cake mix is incredibly crumbly. Also in response to Ann I used a glass baking pan and did not use aluminum foil and it worked just fine! Thanks
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