This delicious cake makes for a sweet ending to a holiday meal. Cranberry sauce baked into a vanilla-scented batter balances tart and sweet flavors to please palates that like a bit of both.
Cranberry Cake
3 eggs
2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
2 tablespoons milk
1 teaspoon salt
2 cups flour
1 can whole berry cranberry sauce (14 ounces)
1/4 cup powdered sugar
1 cup cranberry jam (optional)
1. Preheat oven to 350 degrees. Liberally coat a 9-by-13-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat eggs and sugar for 5 minutes, until eggs have increased in volume.
3. Add butter and vanilla and continue beating for an additional 2 minutes. Beat in milk and salt.
4. Stir in flour and then fold in cranberry sauce. Spoon into baking pan.
5. Bake 40 minutes or until a toothpick inserted comes out clean.
6. Let cool, slice and serve dusted with powdered sugar. Top with cranberry jam, if desired.
Serves 12.
