Just a quick post! I've been up since 4:30 a.m. making hand rolled raviolis for dinner and getting everything ready for tonight. The fat man cometh!! I'm as excited as my kids! I won't be posting tomorrow since its Christmas, but I'll have 2 recipes on Sunday. I hope you all have a wonderful holiday and my love goes out to all my wonderful readers! Thanks for your comments and your support. MERRY CHRISTMAS!!!Cranberry Cake
12" dutch oven
3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
2-1/2 cups fresh or frozen cranberries, thawed
2/3 cup chopped pecans (I left these out)
Whipped cream, optional
In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 12" dutch oven.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Use 1 1/2 rings on top and 1 ring on the bottom. Serve with whipped cream. Serves16-20.
The Finished Product
My camera is charging so I'll add the pic as soon as I can.
The Review
This is really yummy! The cranberries are tangy and the cake sweet. Its the perfect combination. It is the perfect way to showcase a berry that is most often neglected. I'll definitely be making this again! Grade A.
Hope you have a wonderful day with your family and thank you for all your cooking ideas throughout the year.
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