Categories: Cake, Cranberries, Fall, November2013
Ingredients
- 3 large eggs
- 2 cups sugar
- 3/4 cup unsalted butter, softened and cut into chunks
- 1 teaspoon vanilla
- 1 teaspoon almond extract, optional
- 1 tablespoon Kirschwasser, optional
- 2 cups flour
- 1 teaspoon salt
- 2 1/2 cups cranberries (12-ounce bag)
- Optional pecan topping:
- 1/4 cup unsalted utter
- 1/4 cup dark brown sugar
- 1 cup pecans, toasted
Directions
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Preheat oven to 350°F. Lightly grease a 9×13 pan or a 10" springform pan.
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Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. If using a stand mixer, beat on medium speed for 4 to 7 minutes, using the whip attachment. If using hand beaters, beat on high speed for 6 to 8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.
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Beat in the butter, vanilla, and almond extract and Kirsch, if using. Beat for 2 minutes or until the butter is smoothly incorporated.
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Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Spread in the prepared pan.
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To prepare the optional pecan topping, heat the butter in a sauté pan over medium heat. Add the sugar and stir. Add the toasted pecans and cook for about 2 minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts are well-coated with the butter and sugar. Spread over the cake batter.
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Bake 45 to 50 minutes for a 9×13-inch pan, or 60 minutes for the springform. You may need to tent the cake with foil in the last 15 minutes of baking to keep the top from browning.
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Cool completely before serving. The cake keeps and freezes well. To store, wrap the fully cooled cake tightly in plastic wrap and leave in a dry, cool place. To freeze, wrap the fully cooled cake in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight at room temperature, still wrapped.