A Winter Holiday Recipe from Kathy’s Kitchen!
Topping:
- 3 T. unsalted butter
- ½ cup honey
- ¼ cup granulated sugar
- 1 pinch of salt
- 3 cups fresh cranberries*
Cake:
- 1½ cups all purpose flour
- 1½ t. baking powder
- ¼ t. baking soda
- ¼ t. salt
- 6 T. unsalted butter, soft
- ¼ cup granulated sugar
- 2 large eggs
- 2/3 c. honey
- 2 t. vanilla extract
- ½ t. almond extract
* I couldn’t find fresh cranberries so I used dried ones—¾ of a cup of dried berries for every cup of berries required for the recipe. Place the dried berries in a glass bowl and pour boiling hot water to the top of the berries. Cover the bowl with plastic wrap and wait 15 minutes. Drain; berries are perfectly rehydrated.
- Topping: In a medium saucepan place butter, honey, sugar, and salt. Set aside.
- Cake: Preheat oven to 325 degrees. Grease or spray bottom and sides of a 9 inch round cake or ring mold pan.
- Whisk together the first four ingredients. In a separate large bowl, vigorously whisk the butter and sugar until smooth, about 30 seconds. Whisk in eggs, then honey, vanilla and almond extracts. Add the dry ingredients and stir gently until combined. Set aside.
- Place the saucepan over medium-high heat and stir constantly until sugar is melted. Let mixture reach a full boil. Lower heat and simmer three minutes, stirring. Remove from heat and stir in cranberries. Immediately pour into prepared pan and spread level. Place spoonfuls of batter near the sides of the pan first, then fill the center. Gently spread the batter smooth.
- Bake in oven 35-40 minutes. Let cool in pan 20 minutes. Run a knife around the edges, then invert onto a flat plate. If any topping sticks to the pan, remove and place on top of the cake. Serve warm or at room temperature with whipped cream or ice cream if desired. Serves 8.