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Cranberry Cake |
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1 8oz. package cream cheese at room temperature
1 cup butter at room temperature (2 sticks)
1½ cups sugar
4 Jersey Fresh eggs
1½ teaspoons baking powder
2 cups Jersey Fresh cranberries, coarsely chopped
½ cup chopped pecans or walnuts
Confectioner’s sugar
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1½ teaspoons vanilla extract
2¼ cups all purpose flour, divided
½ teaspoon salt
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Contributed by: Julie Reichenback, 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 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 until cake tests done. Let stand 5 minutes before removing from the pan. Before serving, dust with confectioner’s sugar. Serves 16.
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