Fresh Cranberry Almond Cake
November 24, 2016
"This is a slightly dense moist cake. It does not have any leavening beside the eggs. Feel free to use all white sugar if you like. The brown sugar adds more flavour and colour. Also you can also add orange zest. I find that it is better made the day before serving."
- Serving Size: 1 (82.2 g)
- Calories 237.9
- Total Fat - 9 g
- Saturated Fat - 5.3 g
- Cholesterol - 60.2 mg
- Sodium - 94.8 mg
- Total Carbohydrate - 35.5 g
- Dietary Fiber - 1.2 g
- Sugars - 23.1 g
- Protein - 4.3 g
- Calcium - 11.8 mg
- Iron - 0.5 mg
- Vitamin C - 2.5 mg
- Thiamin - 0 mg
Preheat oven to 350F; butter a 9x13 baking pan. Do not spray...for some reason it sticks.
In large mixing bowl, beat sugar and eggs for 5 minutes with an electric mixer on medium.
The volume of mixture will increase by almost half and will be thickened.
Add butter and extracts and beat for 2 more minutes.
Slowly add flour and beat until combined.
Fold in cranberries; batter will be thick.
Using a spatula, smooth batter into prepared pan.
Sprinkle almonds evenly over top
Bake for 40-50 minutes until toothpick comes out clean.
Tips & Variations
No special items needed.