Cranberry Orange Cake
Description
This great cake doesn't have to be made only at Thanksgiving time. It can be enjoyed anytime of the year.Serve it for dessert, but also try it for breakfast or lunch as well. It has the perfect balance of sweet and tart that will please everyone.
Ingredients
3 large eggs, room temperature
2 c. granulated sugar
3/4 c. (6 oz.) unsalted butter, softened to room temperature
1 t. vanilla extract
¼ t. table salt
zest of 1 orange
2 c. all-purpose flour
12 oz. fresh cranberries
Directions
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Preheat oven to 350 degrees. Coat a 9 x 13 inch baking pan with non-stick cooking spray or line it with aluminum foil that has been sprayed with non-stick cooking spray.
In the bowl of a stand mixer, combine eggs and sugar using the whisk attachment; whip until eggs have turned pale yellow and mixture has thickened and more than doubled in volume, about 3-5 minutes.
Add softened butter, vanilla, salt and orange zest; mix until incorporated.
Stir flour in with a spatula, followed by the cranberries; stir just until mixed.
Pour into the prepared baking pan. Bake 45-50 minutes, until browned on top and a wooden toothpick stuck in the center of the cake comes out crumb free.
Cut into 16 squares. Serve.
Store leftover cake in the refrigerator.