15 Dec Cranberry Cake

INGREDIENTS:

3 large eggs

2 cups granulated sugar

3/4 cup (1 1/2 sticks) margarine softened

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups all-purpose flour

1 teaspoon salt

2 1/2 cups fresh or frozen cranberries (12 ounces)

DIRECTIONS:

Fresh Cranberries are in season for just a short time. This delicious Cranberry Cake is the perfect way to use them and a great treat for Chanukah. The best part is that the cake freezes beautifully- so make a double batch and freeze some.

Preheat the oven to 350°F. Lightly grease a 10-inch springform pan. (Or a collection of smaller pans — this make 10 to 12 cups batter.) Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. If using a stand mixer, beat on medium speed for 4 to 7 minutes with the whisk attachment. If using an electric hand mixer, beat on high speed for 6 to 8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters. Beat in the margarine, vanilla, and almond extract. Beat for 2 minutes Use a spatula to fold in the our, salt, and cranberries. The batter will be quite thick. Spread gently into the prepared pan(s). Bake 60 to 80 minutes for the springform. For smaller pans, start checking after 30 minutes, but expect small loaves to take at least 40 minutes. Tent the cake with foil in the last 30 minutes of baking to keep the top from browning Cool for 20 minutes then run a knife around the inside edge of the pan and remove the cake. Cool for an hour before serving.