Makes a 9”x13” cake.
Cake
Ingredients:
3 Large Eggs, at room temperature
2-1/2 Cups Granulated Sugar
¾ Teaspoon Vanilla
3/8 Cup Water
½ Cup plus 2 Tablespoons Melted Unsalted Butter
2-1/2 Cups Flour
1/3 Cup Chopped Pecans
3 Cups Whole Raw Cranberries
Directions:
Preheat the oven to 350 degrees.
Grease and flour a 9” x 13” baking pan.
Combine eggs and granulated sugar, and then beat approximately 5
minutes until light and fluffy.
To the above mixture, add vanilla, and melted butter and combine.
To the above mixture, add 2-1/4 cups of flour and combine.
Dust chopped pecans and cranberries with ¼ cup of flour, then fold
into the above mixture.
Pour batter into a 9x13” baking pan and bake on the center rack of
Butter Sauce
Ingredients:
½ Cup Butter
½ Cup Whipping Cream
1 Cup Sugar
1 Teaspoon Vanilla
Directions:
Melt butter in a small saucepan on low heat.
Add whipping cream, sugar, and vanilla and heat on low, stirring
constantly, until sugar is dissolved.
Pour warm sauce over individual cake slices.
Candied Cranberries
Ingredients:
2 Cups Water
2 Cups Sugar
2 Cups Raw Cranberries
¾ Cup Granulated Sugar
Directions:
Combine sugar and water in a small pan and bring to a simmer over
medium heat, stirring until sugar dissolves.
Add cranberries and cook on medium-low heat until some of the
cranberry skins just start to pop and the water starts to turn pink; 2-3
minutes. Remove from heat.
Drain cranberries in a colander over a bowl. Place sanding sugar on
a cookie sheet and gently put the cranberries on the sugar and roll
them until coated. Let them stand in a single layer at room
temperature until dry, about 1 hour.
Arrange several dry, sugared cranberries on top of each serving after
pouring warm butter sauce on each slice.
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