–CAKE–
2 Sticks unsalted butter;
-softened
2 c Sugar
4 lg Eggs at room temperature
2 1/2 c All-purpose flour
1 ts Double-acting baking powder
1/2 ts Baking soda
1/2 ts Salt
2 tb Ground ginger
1/3 c Buttermilk
2 1/2 c Cranberries; picked over
SUGARED CRANBERRIES
1 lg Egg white
Sugar for coating the
-berries
1 c Cranberries; picked over
-GLAZE-
1 1/2 c Sugar
1 1/2 c Cranberries; picked over and
-rinsed
Make the cake: In a large bowl with an electric mixer, cream the butter,
add the sugar, a little at a time, and beat the mixture until it is light
and fluffy. Add the eggs, 1 at a time, beating well after each addition.
Into a bowl sift together the flour, the baking powder, the baking soda,
the salt, and the ginger and add the flour mixture to the butter mixture
alternately with the buttermilk, beginning and ending with the flour
mixture and beating the batter after each addition. Fold in the
cranberries, spoon the batter into a buttered and floured 3-quart
decorative baking pan such as a bundt pan or Kugelhupf, smoothing the top,
and bake the cake in the middle of a preheated 350 degree oven for 1-1/4
hours to 1 hour and 20 minutes, or until a tester comes out clean. Let the
cake cool in the pan on a rack for 10 minutes, turn it out onto the rack,
and let it cool completely. The cake may be made 2 days in advance and
kept wrapped tightly in a cool place.
Make the sugared cranberries: Have ready in 2 separate bowls the egg
white, beaten lightly, and the sugar. Dip the cranberries in the white,
letting the excess drip off, coat them well with the sugar, and transfer
them to the rack to dry. The sugared cranberries may be made 2 days in
advance and kept on the rack in a cool dry place.
Make the glaze: In a heavy saucepan cook the sugar and 1-1/2 cups water
over moderate heat, stirring and washing down any crystals clinging to the
side of the pan with a brush dipped in cold water, until the sugar is
dissolved. Add the cranberries, bring the mixture to a boil, and boil it,
undisturbed, until it registers 250 degrees on a candy thermometer. Strain
the mixture through a fine sieve into a bowl, pressing hard on the solids,
and let the glaze cool slightly. The glaze may be made 3 days in advance
and kept covered and chilled. In a saucepan reheat the glaze, stirring,
over moderately low heat until it is melted.
Brush the cake with the warm cranberry glaze and garnish it with the
sugared cranberries.
ARKANSAS TODAY, CHANNEL 11, KTHV
12/19/1990
“COOKING WITH DON BINGHAM”
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
12 Servings