Here is where I originally found the recipe, via Pinterest!
2 cups sugar
3/4 cup butter, softened
1 tsp vanilla
2 cups flour
12 oz of fresh cranberries
Preheat oven to 350 degrees F. With a mixer, beat eggs with sugar until slightly thickened and light in color, about 5 to 7 minutes. The mixture should almost double in size. The eggs work as your leavening in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla and beat for 2 more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
Spread batter into buttered 9 x 13 pan. Bake for 40 to 50 minutes or until very lightly browned and a toothpick inserted in center comes out clean. Let cool completely before cutting into small slices.
The original recipe does not call for a drizzle or light glaze but I think it would be perfect for this cake and may try that the next time I make it.
Friday, December 19, 2014
Sunday, December 7, 2014
2 1/2 cups all-purpose flour
1/2 cake flour
1/4 tsp salt
1/2 tsp baking powder
1 cup unsalted butter, softened to room temperature
3 cups sugar
1 Tbsp vanilla
6 large eggs
1 cup sour cream
Preheat oven to 350 degrees F. Spray a 10-inch Bundt pan with a nonstick spray.
In a small bowl, sift the flours, salt and baking powder together. Set it aside.
Cream the butter and sugar with an electric mixer till it's light and fluffy.
Add the vanilla and mix it in.
Add the eggs one at a time, mixing and scraping down the bowl after each addition. Add the sour cream and mix it in.
Add the dry ingredients. Mix all till they are combined.
Spoon the mixture into the prepared pan.
Bake it for 1 hour and 30 minutes or until a cake tester or toothpick inserted in the center comes out clean.