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Cranberry Cake

This cranberry cake makes a beautiful presentation for dessert. Cranberries aren't just for Thanksgiving anymore, and this cake will please anytime of year.

At a glance
Main Ingredient
Cuisine Type
American
Menu Part
Dessert
Serves
16
Yield: 16

Ingredients

1⁄2 cup dried cranberries
1⁄2 cup rum, or other liquor
2 cups water
4 cups sugar
2 12-oz. bags fresh cranberries
2 tbsp. orange zest, grated
1 lb. cake flour
2 tbsp. baking powder
8 oz. butter
3 large eggs
1 tbsp. vanilla
1 3⁄4 cups milk

Methods/Steps

1. In a large bowl, combine dried cranberries and rum. In a saucepan over low heat, combine water and 2 cups sugar until dissolved. Bring to a boil; add cranberries; cook until skins have popped. Remove from heat; stir in orange zest.

2. Sift together flour and baking powder. In separate bowl, cream butter and remaining sugar. Add eggs, vanilla; beat. Alternately mix in flour and milk.

3. Butter two 91⁄2-in. springform pans. Spread 1 cup topping in each. Divide plumped berries between each pan.

4. Divide batter between pans. Bake at 375° F, 45 min. Invert.

Related Terms:

American, Dessert

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