I don’t have much time to write today, but in the spirit of Christmas I’ll leave you all with a great Christmas recipe that I came across a few weeks back and after trying it and eating the whole cake in less than 3 days I can tell you that it is completely approved!
You can easily substitute fresh cranberries for frozen and if cannot find or don’t like cranberries, just use whatever you have at hand: blueberries, raspberries, strawberries, cherries, nuts, candied fruits, or whatever smells like Christmas to you. Also, remember to use only organic ingredients for a healthier and tastier cake.
Enjoy the recipe and Merry Christmas/ Happy holidays to all!
Cranberry Christmas Cake
2 cups sugar (I used organic cane sugar – demerara)
3/4 cup butter (melted but not hot)
1 tsp vanilla extract
2 cups flour
12 oz. fresh cranberries
1/2 tsp baking soda
Pre heat oven to 350 F.
Grease a 9X13 inch pan with butter.
Using a stand mixer, beat the eggs and the sugar together in high speed until very fluffy and white. (about 10 minutes) – ribbon stage
Add the melted butter and the vanilla and keep beating in medium speed until incorporated.
Add the flour and baking soda together and beat just until incorporated.
Add the fresh cranberries and mix by hand.
Pour over the buttered pan and spread with a spatula. It’s quite thick, similar to a brownie batter.
Bake for 45 to 50 minutes.
Allow it to cool completely before cutting.