I love the holiday season. The twinkle lights, snow men (soon I hope!), warm fires and cozy blankets, pretty packages, egg nog and delicious baked goods.
Not necessarily in that order and that is definitely not a complete list. But it is a start, and the fact that unfinished list has delicious baked goods means we are off to a great start.
As my passion for pumpkin faded, my craving for cranberry grew. And this is one of my favorite ways to quell that craving.
This cake is amazing, but has also been called amazingly tart so adjust the sugar accordingly. I have a tendancy to under sweeten my baked goods, just a fyi.
3/4 cups white sugar
1 1/4 cup AP flour
1/2 cup butter, softened
2/3 cup milk
2 teaspoons baking powder
pinch of salt
seeds from one vanilla bean
2 cups of fresh cranberries
In a large bowl, cream butter with sugar. Add egg and mix till creamy.
Add in the milk and mix well to blend.
Add the flour, baking powder and salt. Mix till blended.
Fold in the vanilla bean seeds and cranberries.
Pour into a greased pan.
Bake at 350 degrees till golden brown. 40-45 minutes or until a toothpick inserted in the middle comes out clean
Let cool completely.
Dust with powdered sugar and serve.
Recipe by Heather Shively, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.
From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.