Makes a 9”x13” cake.
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
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
½ Cup Butter
½ Cup Whipping Cream
1 Cup Sugar
1 Teaspoon Vanilla
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.
2 Cups Water
2 Cups Sugar
2 Cups Raw Cranberries
¾ Cup Granulated Sugar
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.