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Author Notes: Original recipes are few and far between, and this cake is no exception. It was shamelessly stolen from Laurie Colwins's cookbook, MORE HOME COOKING, where it is called "Nantucket Cranberry Pie." While it is rich,buttery and and beautiful, this is certainly no pie; it is most assuredly a cake in all its moist, sweet, yet tart glory. t was one of Laurie"s family favorites and over the course of twenty years, has become one of mine as well. The most challenging aspecdt of this recipe is to have fresh or frozen cranberries on hand. They are always available around Thanksgiving, at which time I purchase and freeze several bags for future use. You will require a nine inch springform pan that you do not even need to grease. —bkp
Serves: 8 to 10
cups (after coarsely chopping) fresh cranberries
cup (after coarsely chopping) walnuts
cup melted butter
teaspoon almond extract
- Preheat oven to 350 degrees.
- Toss the topping ingredients together in a bowl until well mixed and spoon into the bottom of the springform pan.
- Beat eggs and sugar together until the mixture is a thick and pale lemony yellow.
- Beat in the melted butter, somewhat cooled of course, the almond extract, and finally the flour.
- Pour over the cranberry / nut layer.
- Bake forty minutes or so until lightly golden and just beginning to brown.
- Cool completely and flip upside down onto a serving platter.
- Release springform and slide a thin knife or spatula along the bottom (now top) of the pan.
- Have courage...it is wet and juicy and cannot be ruined. The cake looks so pretty with its jeweled red toppiing. It makes for a particularly a festive holiday dessert.
- Serve with or without a generous dollop of whipped cream.