2 cups sugar
3/4 cup unsalted butter, slightly softened and cut into chunks
1 teaspoon vanilla
1 teaspoon almond extract (optional)
1 tablespoon kirsch (optional)
2 cups flour
2 1/2 cups cranberries (1 bag)
Preheat oven to 350°F. Lightly grease a 9x13 pan or a 10" springform pan.
Optional pecan topping:
1/4 cup butter
1/4 cup brown sugar
1 cup pecans, toasted
I made this cake for my coworkers and have been getting rave reviews! (Unfortunately, because I gave them as gifts, I couldn't TASTE them, so I still haven't tried it myself.) One recipe of cake batter makes two 8x4 loaf pans.
A couple of notes:
- the loaves have required way more than 45-50 minutes - probably as much as 1 hr, 15 minutes
- the first batch, I used the pecan/brown sugar/butter topping, but I thought I might've burned it in the pot (once the brown sugar stopped looking gritty, it separated from the butter) - plus, baking it so long, I had to tent it to stop the pecans from b
- as a result, I adapted a crumb topping that is turning out well (though is very approximate in measurements):
1/2 stick unsalted butter, melted
1 cup flour
1/2 cup sugar
a bunch of cinnamon
approx. 1/2 cup pecans, chopped finely
Stir together until mixture resembles coarse sand, then sprinkle on top of cake batter.
Can't wait to taste it eventually! What an easy, seasonal recipe!