Christmas Cranberry Buckle - Holiday Cake ~ Scrumptious cake filled with fresh cranberries

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Christmas Cranberry Buckle - Holiday Cake ~ Scrumptious cake filled with fresh cranberries.

Ingredients:

For the Spiked Candied Fruit:

  • 3 tablespoons finely chopped candied orange peel
  • 3 tablespoons finely chopped Australian Crystallized Ginger, such as Williams-Sonoma
  • 1 tablespoon orange liqueur, such as Grand Marnier®

For the Sugar Cookie Streusel:

  • ¾ cup (90 to 94 grams) unbleached all-purpose flour
  • 6 tablespoons (75 to 80 grams) granulated sugar
  • 6 tablespoons (85 grams) salted butter, cut into bits

For the Cake:

  • 1½ cups (195 grams) unbleached all-purpose flour, plus extra for cake pan
  • 1½ teaspoons (7 grams) baking powder
  • ¾ teaspoon (3.6 grams) kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated whole nutmeg
  • 10 tablespoons (about 141 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • 2 teaspoons grated lemon zest, 1 medium lemon
  • 2 teaspoons (10 ml) pure vanilla extract
  • 2 large eggs (mine weighted 112 grams w/o shells), room temperature
  • 3½ cups (14 ounces/about 350 grams) fresh cranberries, rinsed & dried
  • Shortening or favorite cooking oil, for greasing cake pan

For the Sugar Topping:

  • 1½ to 2 teaspoons granulated sugar

Special Equipment:

  • One 9-inch round nonstick springform pan
  • Two insulated cake strips, such as Wilton® Small Bake Even Strips (Set of 2)
  • Cake Lifter, helpful but not necessary.

You can read directions at: www.wickedgoodkitchen.com

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