Yield: Yields one 9-inch round cake.
This humble, comforting cake is a natural for Thanksgiving or Christmas, but you don’t have to wait for a special occasion to make it.
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Give the butter plenty of time to warm up. You can tell your butter is soft enough if it squishes when poked lightly with a finger.
I'm not sure why more people haven't reviewed and made this amazing dessert. I made it for a dinner party and everyone raved about it. It's DIVINE and perfect for this time of year. The cake was moist and flavorful and the cranberry topping with brown sugar was delicious. Not too sweet, not to tart, just right. I did read other suggestions and put the butter and sugar in a food processor to mix. The rest I mixed in a bowl as directed. This is a keeper.
I completely loved this cake. I've tried many similar cranberry cake recipes, and this is the best--hands down. The plain cake portion is particularly nice, very moist and stays that way without refrigeration for at least a week after baking. My only quibbles are with the directions which are unnecessarily labor-intensive and too "unplugged" for my taste. Forget all that beating with a wooden spoon. You can save time and effort by creaming the butter and sugar in your food processor and using it to mix in the other wet ingredients. I'd also suggesting baking in a spring-form pan wrapped tightly with foil. The spring-form pan will help with unmolding the cake, and the foil wrap will keep any leaked juices from burning.
I love this cake and my friends love it too! We've been enjoying it since 2010.
This is a HOMERUN!! Have made it dozens of times and given the recipe to many. Never fails. Is very forgiving. Could use any fruit. The cake flavor is dee-lish!! I do usually cover it with foil the last few minutes of baking so it doesn't get too brown. This could be my ovens issue tho and not the recipe.
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