Friday, December 19, 2014

Cranberry Christmas Cake

This is an absolutely awesome cake.  I'm attracted to recipes that are simple. Not too many crazy ingredients or dozens of steps either. This cake is all of that and more.  I was going to post another recipe before this one but I figured with the holidays coming up this would be better suited for now.  It is perfect for breakfast or dessert.  If you are going to try one new recipe this season, let it be this one.  It will not disappoint!  Here is where I originally found the recipe, via Pinterest!

3 eggs
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.

Sunday, December 7, 2014

Sour Cream Pound Cake - Made Festive!

I made this pound cake last week to bring to a Christmas party. I love to make pound cakes because I've found that when people find out a homemade pound cake is on a dessert table they go right for it.  This one was easy and delicious.  My only dilemma was that it look soooo plain. Nothing special looking at all. Just Plain Jane!  So I quickly filled the center with cranberries and made a simple glaze using powder sugar, almond milk and a tiny splash of lemon juice.  Perfect!  Keep this in mind when you need to bring a holiday dessert to a party this year. These cakes go a long way!!!  Recipe is from Tates Bake Shop Cookbook.

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.