Cranberry Cake
I wanted to make something for thanksgiving using cranberry. I like fruits in my desserts and generally use any kind of seasonal fruit in my cooking and having on a daily bases. Cranberry will be the main ingredient in the American thanksgiving menu and it is now in season.
It has a very sour with a bit of bitterness to it and I like to see how it will taste in a dessert. I tried a basic butter cake with cranberry folded in it.
It has a unique taste and tasted good when combined with the buttery cake. For this cake, we don't use any raising ingredients like baking powder or baking soda that's why we have to bake for a longer period than the usual timing.
It can be a nice morning coffee cake or an evening craving with a hot up of coffee.
Ingredients
- Eggs - 3nos
- Sugar - 2cups
- Butter - 3/4cup (softened)
- All-purpose flour - 2cups
- Fresh cranberry - 12oz
Instructions
- Preheat the oven to 350 degrees.
- With a mixer beat the eggs with the sugar until slightly thickened and light in color about 5-7 minutes. The mixture should be double in size. We don't use any raising agent it is very important to beat the egg-sugar mixture to form a ribbon consistency and pale white in color.
- Spray the cooking spray in a 9X13 pan until well coated.
- Bake for 40-50 minutes or until a toothpick inserted near the center of the cake comes out clean.
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