Prep 30 mins
Cook 40 mins
This is a yummy alternative if you don't like pineapples :) Very nice presentation and pretty easy, too.
- 12 -14 ounces fresh cranberries
- 1⁄2 cup walnuts, coarsely chopped (optional)
- 4 tablespoons butter
- 2⁄3 cup sugar
- 2⁄3 cup flour
- 1 teaspoon baking powder
- 3 eggs
- 1⁄2 cup sugar
- 1 small orange zest, of
- 3 tablespoons butter, melted
- Preheat oven to 350* and place a baking sheet on the middle shelf of the oven.
- Wash the cranberries and pat dry.
- Thickly smear the butter on the base of a 9" round cake pan.
- Add the sugar and swirl to coat evenly.
- Add the walnuts if using, and spread evenly.
- Add the cranberries and spread into an even layer.
- For the batter, sift the flour and baking powder and set aside.
- Combine the eggs, sugar and rind in a heatproof bowl over a pot of hot (not boiling) water.
- (I just use hot tap water, because ours is very hot).
- With an electric mixer, beat until the eggs leave a"ribbon trail" when the beaters are lifted.
- Add the flour mixture gradually, folding in well after each addition.
- Gently fold in the melted butter, then pour the batter over the cranberries.
- Place pan on baking sheet in oven and bake for 40 minutes.
- Allow to cool for 5 minutes in pan, then run a knife around the edge to loosen.
- To unmold, place a large serving plate over the pan (while the cake is still warm).
- Holding the plate and pan together, using potholders, flip over and carefully lift the pan.
- If any cranberries, etc.
- are stuck to the pan, spoon off and place on the cake where ever it appears to need it.
- Good warm or cold!
This was very tart especially right out of the oven. I liked it chilled the next day better. It is a very easy cake to make and very different.