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Cranberry Cake

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The Kitchn
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dessert vegetarian christmas

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Ingredients

3 eggs

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!

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