Happy new year! I don’t know about you, but I have high hopes for 2012.
I made this cake as the finishing touch on a Christmas dinner, and I think it fulfills that purpose very well. Flavorful, light, not too sweet, it’s a great ending for a rich dinner. Don’t have cranberries? The permutations are endless! How about lime and pomegranate? Or lemon and blackberry? One thing to note: the original recipe calls for baking the cake in a skillet for 25 minutes, but it took me closer to 40 minutes in a pie dish. The baking vessel you choose will affect the baking time!
Cranberry Orange Cake (adapted from Branny Boils Over)
1 cup sugar
Zest of one orange (I zested in strips, for aesthetic appeal)
2 large eggs
1/2 teaspoon salt
1 teaspoon almond extract (could sub vanilla here)
1 cup flour
1/2 cup vegetable oil
2/3 cup cranberries
1/3 cup powdered sugar
Preheat your oven to 325 degrees Fahrenheit. Combine the sugar and orange zest in a medium bowl, then whisk in the eggs, beating until fully combined. Stir in the salt and almond extract, then add the flour and oil. Once the batter is fully combined, pour it into a greased pie dish and sprinkle the cranberries on top. Bake for 30-40 minutes, or until the top is golden and set. Remove from oven and sprinkle with powdered sugar. Enjoy!