After making your homemade cranberry sauce you might have some left over cranberries.
If you do, and if you love cranberries, this cake is for you. 🙂
This cake is quick and easy to do and ridiculously yummy.
Victoria wanted a photo of the cranberries in the pan. She says they look like little red jewels. 🙂
The recipe calls for a cake pan but I found the springform pan really easy to use.
It does stick a tad to the bottom, which explains the little spot in the middle sans cranberries. 😉
Mine had some air holes in it…not like that effected the taste by any means. 🙂 Thinking that is because I didn’t tap the pan down onto the counter to help spread the batter out. I remembered that after it had been in the oven about ten mins. Great timing huh? lol I put a note in the recipe to remember that for next time …for sure there is going to be many a next time for this one.
The only problem with this cake? Having to use lots of will power to keep myself from eating more than once piece. 😉
Victoria pronounced it: “The best fruit cake ever!”
Too bad for the hubby, he does not like cranberries ….which for Victoria and I is good news….more cake for us!
You can find the recipe here:
Michelle’s blog is awesome, filled with great recipes and beautiful photos.
Hopefully one day when I have more time on my hands I can get better with my photography as well. 🙂
The only changes I made:
I used a springform pan.
I took out the allspice because I didn’t have any on hand and just added a little more cinnamon and some nutmeg.
Looking forward to having some more yummy cake while we watch A Charlie Brown Thanksgiving tonight. 🙂