Good morning! How was your weekend? Mine was great, relaxing and productive at the same time. Because of my lingering cold and the wild weather( high winds, monsoon rains, then snow) in my area, I decided to stay in and get some things done around the house and to relax as well.
I even did a little baking and made this scrumptious Cranberry Cake from The Kitchen, although I baked it in a loaf pan it is a cake. It is almost like a buttery pound cake, with tart cranberries and a thin “crusty” sugar layer on the top. So if you have a few bags of cranberries laying around you didn’t use at Christmas, you should try this. It is so good that you will eat the entire loaf warm from the oven.
3 large eggs
Preheat the oven to 350 F. Lightly grease a 10-inch springform pan or a collection of smaller pans.
Use a stand mixer with paddle attachment 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. 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.
Then beat in the butter, vanilla, and almond extract, if using. Beat mixture for 2 minutes or until the butter is smoothly incorporated.
Using a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Spread gently into the prepared pan.
Bake 60 to 80 minutes for the springform. For smaller pans, start checking after 30 minutes, but expect small loaves to take at least 40 minutes. Cool for 20 minutes then run a knife around the inside edge of the pan and remove the cake. Cool for an hour before serving.
What did you do this weekend? Anything fun and exciting? Or were you a homebody like me?
Whatever you did I hope it was enjoyable! Have a great day!