Wednesday, February 18, 2015

Easy and So Delicious

Jane Nolan is an incredible woman with a strength of character I've always admired. We've been friends for many years. The kind of friends who don't have to see each other often, but still click like not a second has passed when they do meet up. Another attribute of Jane's is her kitchen talent. Here is one of her latest creations that tastes marvelous and is healthy, too.

Cranberry Cake
3 eggs
2 cup sugar
¾ cup unsalted butter, softened (not margarine)
1 tsp. vanilla
2 cups flour
2½ cup cranberries (fresh, or if frozen, thaw slightly if you have time)
2/3 cup chopped pecans
whipped cream or topping for serving

Preheat oven to 350 °F.

Grease a 9x13 pan.

Beat eggs and sugar together for 5min.

Add butter and vanilla. Beat 2 more minutes.

Stir in the flour just until combined. (Very heavy batter)

Add cranberries and nuts. (I use the mixer for about a minute just to incorporate well. This also breaks a few of the berries apart & lends a nice touch to the finished product)

Spread into the pan. Bake for 50 – 60 minutes. (Usually done after 50 min.)

Serve with whipped cream or whipped topping.

I'll be back Monday. Until then...

Enjoy life to the fullest,

Sloane

5 comments:

  1. Replies
    1. You're welcome, Elliott. And it's very easy to make. My 10 year old granddaughter made this all by herself, except for the oven part. It was amazing

      Delete
  2. This comment has been removed by a blog administrator.

    ReplyDelete
  3. Sloane, this is all new to me. Had not heard of cranberry bread. (Not much into cranberries in Australia although the consumption rises each year).

    ReplyDelete
    Replies
    1. Vonnie, I never heard of it either until Jane made it. I was not a cranberry lover until this easy bread which can also be used as a dessert and call it cake!

      Delete