Tuesday, November 23, 2010

Cranberry Cake 2

. . . . since the recipe for cake #2 isn’t posted on our site, here it is, courtesy of the late Laurie Colwin via Gourmet magazine. Though I’ve tweaked Laurie’s recipe a bit, it’s still hers. Thanks, Laurie… all these years later, you’re still making your fans happy.

Preheat the oven to 350°F, and grease a 9” square pan.

Pour 2 cups fresh or frozen/thawed cranberries into the pan. Sprinkle 1/2 cup chopped walnuts on top.

Mix the following:

1 cup sugar
3/4 cup melted butter
1/2 teaspoon salt*
1 teaspoon vanilla
1/8 teaspoon almond extract
2 large eggs
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour

*Use 1/4 teaspoon salt if you’re using salted butter.

Pour the batter over the cranberries/nuts. Bake for 45 minutes, until the top is starting to brown. And yes, the recipe is correct as written; there’s NO baking powder or baking soda.

But back to my original question: What are YOU baking for Thanksgiving? Tell us about your Thanksgiving specialties, your personal favorite dish, memories, anything and everything having to do with Thanksgiving baking.

Thanksgiving is all about sharing. Please share you story: with us here at KA, and with your thousands of fellow blog readers. Personally, I’m looking forward to finding another MUST BRING to add to my dinner rolls and cranberry cake – how about you?

Recipe from Baking Banter Blog


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