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