Cranberry Explosion Breakfast Cake
I found this recipe a long time ago and often make it in the late fall and winter because there are a lot of Cranberries available at this time of year. This cake will go well with your morning coffee or tea and can make for a wonderful after dinner desert or late evening snack. It is not too sweet and Cranberries just explode in your mouth.
It is very easy to make and comes out delicious.
For a 8″ tube baking form you will need:
• 2 cups fresh Cranberries
• 1 cup white sugar
• 1 cup all purpose flour
• 1 butter stick melted
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon Amaretto or vanilla extract
Preheat oven to 350F. In mixing bowl beat with hand mixer eggs and sugar until doubled in size.
In separate larger bowl combine flour, salt and then add Cranberries.
Gently cover Cranberries with flour then add melted butter and carefully mix it in.
Place the beaten eggs to the Cranberry batter and using a spatula slowly add eggs.
Your batter will be very thick in consistency which is the way it supposed to be. Spread batter evenly in greased baking tube and bake for 40 minutes or until a wooden stick comes out clean.
You can serve your cake warm with vanilla ice cream or whipped cream, it is also tasty at room temperature with your morning coffee.