Posted by Sara on Dec - 7 - 2013 under Sweets

Have all ingredients at room temperature, do not preheat the oven!
1/2 pound unsalted butter (2 sticks)
Dash of salt
1 teaspoon ground nutmeg
1 2/3 cups sugar
5 large eggs
2 cups UNBLEACHED all purpose flour, sifted plus 2 Tablespoons
2 cups fresh or frozen cranberries
Cooking time: 2 hours 15 Serving: 12 people


pelminic-cranberry cake 226

pelminic-cranberry cake 200



Have all ingredients at room temperature. Do not preheat the oven! Beat the butter, nutmeg and salt together until fluffy and consistently blended, using a spatula to scrape down the edges, about 6 minutes. Slowly add the sugar, 1/3 cup at a time, beating in between each addition. Beat in the eggs, one at a time for a total mix time of no more than 3 minutes. Stir in all of the flour and beat for 5 more minutes. Toss cranberries and 2 Tablespoons of flour together in medium bowl until the cranberries are evenly coated with the flour. Fold carefully into batter. Grease and lightly flour a 9″ x 5″ bread pan. Pour the batter into the greased pan and place in cold oven. Bake at 300 degrees F for 1 hour and 45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the cake pan for 15 minutes to give the cake a chance to set and then allow to finish cooling on a wire rack.


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