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Cranberry Cake |
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1
8-oz. pkg cream cheese, room temperature
1 cup butter (2 sticks), room temperature
1½ cups sugar
2¼ cups all purpose flour, divided
2 cups Jersey Fresh cranberries, coarsely chopped
½ cup chopped pecans or walnuts
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4
Jersey Fresh eggs
1 ½ teaspoon baking powder
1 ½ teaspoons vanilla extract
½ teaspoon salt
confectioner's sugar
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From
Jersey Fresh Cooks cookbook
Submitted by: Julie Reichenbach, Egg Harbor, NJ
In a mixing
bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs,
one at a time, mixing well after each addition. Combine 2 cups flour,
baking powder and salt; gradually add to batter mixture. Mix remaining
¼ cup flour with cranberries and nuts and fold into batter. Batter will
be very thick. Spoon into a greased 10-inch fluted tube pan. Bake at 350
degrees for 65-70 minutes or until cake tests done. Let stand 5 minutes
before removing from pan. Before serving, dust with confectioner's sugar.
Serves 16.
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