- 3 large eggs
- 2 cups sugar
- 3/4 cup unsalted butter, cubed and softened at room temperature for 1 hour
- 1 teaspoon vanilla
- 1 teaspoon almond extract, optional
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 1/2 cups cranberries (12-ounce bag)
Preheat the oven to 350°F. Lightly grease pan/ line muffin cups
Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. If using a stand mixer, beat on medium speed for 4 to 7 minutes, using the whip attachment. If using hand beaters, beat on high speed for 6 to 8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.
Beat in the butter, vanilla, and almond extract, if using. Beat for 2 minutes or until the butter is smoothly incorporated.
Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Spread gently into the prepared pan.
Bake 60 to 80 minutes for the springform. For smaller pans, start checking after 30 minutes, but expect small loaves to take at least 40 minutes. Tent the cake with foil in the last 30 minutes of baking to keep the top from browning.
Cool for 20 minutes then run a knife around the inside edge of the pan and remove the cake. Cool for an hour before serving.
From The Kitchn. Makes 1 10 inch springform cake, 2 loaves, or 24 muffins.