Hmmm....the first time I had this cake was at Barry's clinic before Thanksgiving. Elling, one of his staff brought a sheet of this cake for us try and I just love every bit of it. It's like a fruity blondie, sweet and buttery that it almost melts in your mouth on every bite!
Oh, how sweet of her to always think of us, and of course, she came prepared as she already had this recipe written down in a piece of paper for me and Irene. This is definitely the perfect cake for the holidays. So this past Christmas I made a bunch to give out to family and friends. Some I made them into crunchy bites and added a crumb topping to this beautiful sheet cake for an added texture. The result is quite phenomenal and everyone seemed to enjoy them.
Hope you'll try this someday! Not only it is easy to make, but they're so good, too! Enjoy!
Ingredients:
Crumb Topping (Optional):
2/3 cup sugar
1/2 cup flour
4 Tbsp butter, melted
1/2 tsp cinnamon
1 cup chopped walnuts or pecans
Cake:
3 Eggs
2 cups Sugar
3/4 cup Butter, softened
1 tsp Almond Extract
2 cups All Purpose Flour
2 1/2 cups fresh or frozen Cranberries (thawed if frozen)
2/3 cup Pecans, chopped
Directions:
Crumb Topping (Optional):
Mix all the ingredients well.
Cake:
In a mixing bowl, beat eggs with sugar until slightly thickened. Add butter and extract. Stir in flour just until combined. Stir in the cranberries and pecans. Spread in a greased baking pan. Optional: Sprinkle crumb topping on top. Bake at 350 degrees F for 45 minutes or until a wooden pick inserted near the center comes out clean. Serve with whipped cream if desired.
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