Cranberries are usually reserved for “sauce” at this time of year but why not try them in a dessert? A cake to be precise. The tart taste of the berries ,in this recipe, blends nicely with the sweet subtle vanilla in a combination that will be the perfect finish to your holiday dinner.
On a side note…
I ran late for a family dinner this weekend and actually made up the batter, poured it in my 9 x 13 That’s My Pan, covered it with the personalized lid and ran out the door. When I arrived at dinner, I snatched the lid off, threw the pan in the oven and the cake was done by the time we finished eating. How’s that for convenient?
Here’s what you need to make your own Cranberry-Vanilla Cake.
2 3/4 Cups all-purpose flour
1 2/3 Cups sugar
1 1/2 tsp baking powder
1/2 tsp salt
4 large eggs
3/4 Cup melted butter
3/4 Cup milk
1 tsp vanilla extract
2 1/2 cups fresh or frozen cranberries
Grease a 9 x 13 pan and pre-heat oven to 350.
Mix all the dry ingredients (- cranberries) in a large bowl and whisk until well blended.
Add in the wet ingredients and blend with a hand or stand mixer. The batter should be thick so don’t worry.
Fold in the cranberries and pour the batter in the pan.
Since the batter is thick you will have to spread it around evenly.
Bake in the oven for 35-45 min. or until golden brown and an inserted toothpick comes out clean.
Remove from oven, cool slightly and serve dusted with a bit of powdered sugar.