NANTUCKET CRANBERRY CAKE FROM KINGARTHURFLOUR.COM

NANTUCKET CRANBERRY CAKE FROM KINGARTHURFLOUR.COM image

Yield 8 slices

Number Of Ingredients 13

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1 tablespoon melted butter
2 cups fresh or frozen cranberries, chopped
1/2 cup chopped walnuts
1/2 cup granulated sugar
2 large eggs
3/4 cup (12 tablespoons) butter, melted and cooled slightly
1 cup granulated sugar
1 cup King Arthur Unbleached All-Purpose Flour
1/2 teaspon salt*
1 teaspoon vanilla extract
1/4 teaspoon almond extract
coarse white sparkling sugar, for topping
*Reduce the salt to 1/4 teaspoon if you use salted butter.

Steps:

1) Preheat the oven to 350°F. Lightly grease a 10" pie plate or 9" square cake pan. Melt 1 tablespoon butter, and drizzle it into the bottom of the pan. 2) Spread the chopped cranberries and nuts in the bottom of the pan. Sprinkle with the 1/2 cup sugar. 3) In a mixing bowl, beat together the eggs, 3/4 cup melted butter, sugar, flour, salt, vanilla, and almond extract. 4) Spread the thick batter over the cranberries and nuts in the pan, using a spatula or your wet fingers. 5) Sprinkle coarse white sparkling sugar atop the batter. 6) Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean of batter or crumbs. 7) Remove the cake from the oven. Serve warm, or at room temperature; just as it is, or with whipped cream or ice cream.