A few weeks ago, while attending an event at our Town Hall, I had a bite of something truly delicious. There was a table laden with all kinds of goodies: brownies and cookies and more . . . but there was also this plate of squares that looked yummy. And they were chock-full of cranberries. I had one and I was instantly in love with it. It was cranberry-y and almond-y and moist and just simply wonderful. I knew it wasn’t just an ordinary treat so I started working my way around the room, asking who had made it. I quickly realized it was made by someone that a) I know and b) I admire and c) is married to a local cranberry grower.
But of course.
I got the recipe and I made this cake for our Christmas Eve gathering. Every piece I put out disappeared. And everyone raved about it. It was, in other words, a hit.
The good news is that around these parts, cranberries aren’t just for Christmas and I happen to have a big ole bag of them in my freezer – courtesy of that particular woman who is married to that particular grower, I might add. So I made the cake again this weekend and I’m sharing the recipe with you. It’s partly because I want you to try it but it’s also because I want to make sure I don’t lose the recipe.
Not that I would ever do that.
So here you have it, the best cranberry cake ever.
2 cups sugar
3/4 cup butter, softened
1 tsp almond extract
2 cups flour
2 1/2 cups fresh or frozen cranberries
With a stand mixer, beat eggs with sugar until slightly thickened and light in color, about 5 minutes. Add butter and extract; beat 2 minutes. Stir in flour, just until combined. Stir in cranberries. Spread in a greased 13×9 inch baking pan. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely and cut into squares.