Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Nantucket Cranberry Cake
Serves 8
| Butter for greasing the dish |
| THE BOTTOM LAYER |
| 2 cups cranberries, washed |
| 1/2 cup finely chopped (not ground) walnuts |
| 1/2 cup sugar |
| THE BATTER |
| 1/4 pound (1 stick) unsalted butter, softened |
| 3/4 cup sugar |
| 1 egg |
| 1/2 teaspoon vanilla extract |
| 1/4 teaspoon almond extract |
| 1 cup unbleached flour |
| 1 teaspoon baking powder |
| 1/4 teaspoon salt |
| 1/2 cup milk |
| Preheat the oven to 350 degrees. Lightly butter a 1 1/2 quart-capacity pie plate or quiche dish (not with a removable bottom) about 10 inches in diameter. |
| Arrange the cranberries evenly on the bottom of the dish. Sprinkle on the walnuts and sugar. |
| To make the batter, in a large bowl use an electric mixer to beat the butter and sugar together until light and somewhat fluffy. Add the egg and the vanilla and almond extracts and beat until very smooth and fluffy. Be patient. |
| Sprinkle in the flour, baking powder, and salt and beat a few seconds. Pour in the milk and beat just until incorporated. |
| Using a spoon, drop small mounds of batter all over the cranberries. With a narrow metal icing spatula spread the batter around to evenly cover the berries. |
| Bake 45 minutes, or until the cake springs back when you gently press the center with your finger. (The cake will be a rich golden color.) Cool completely before serving. Place confectioners' sugar in a sieve and dust the top of the cake with it. Cut into wedges and serve. |
