Cinnamon Sugar Cranberry Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Yummy easy sheet cake using the favorite cranberry. Great for pot-lucks and take-alongs to relatives. Keeps well, moist Ingredients:
1/2 cup of butter |
1 cup of light brown sugar packed well |
1 cup of sugar, divided use |
1 egg |
1/2 teaspoon of vanilla extract |
1/4 teaspoon of almond extract or brandy extract |
1 teaspoon of baking soda |
2 cups of flour |
1/2 teaspoon of salt |
1/8 teaspoon of mace |
1/8 teaspoon of nutmeg |
1 cup of buttermilk |
1 1/2 cups of cranberries, coarsely chopped (food processor, pulse 2-4 times) |
1 tsp of orange zest |
1 1/2 teaspoons of cinnamon |
Directions:
1. In a large mixing bow, cream the butter and brown sugar with 1/2 cup of white sugar until light and fluffy.
2. Add egg and vanilla/brandy or almond extract, beat very well.
3. Combine the flour, baking soda, salt, mace and nutmeg; add to the creamed mixture alternating with the buttermilk, beating well after each addition.
4. Stir in the cranberries and orange zest.
5. Pour into a greased 9 x 13 pan.
6. Combine remaining 1/2 cup of sugar with cinnamon; sprinkle over the batter.
7. Bake at 350 degrees for 40-45 minutes.
8. Serve warm, with a scoop of ice cream or room temp with a dollop of whipped cream.
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