Winter Spice Cranberry Cake
1 cup white sugar
1 cup light brown sugar
¾ cup butter softened
1 tsp. orange extract or 1½ Tbsp. finely minced fresh orange zest (optional)
1 tsp. The Spice Hunter Pure Vanilla Extract
2 cups all-purpose flour (see note below for gluten-free alternative)
¼ tsp. salt
1 tsp. The Spice Hunter Ground Cinnamon
¼ tsp. The Spice Hunter Whole Nutmeg
½ tsp. The Spice Hunter Ground Cloves
½ tsp. The Spice Hunter Ground Cardamom
12 oz. fresh cranberries
1. Preheat oven to 350°F degrees. With a mixer, beat the eggs with the sugar and all spices until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step.
2. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter, vanilla, and orange extract (if desired); mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
3. Spread in a buttered 9×13-inch pan. Bake for 44-50 minutes, or until lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices.
Recipe via partner Barefeet in the Kitchen