1 c Sugar; granulated
2 Egg yolks
1 ts Vanilla Extract
1 1/2 c All purpose Flour
2 oz Butter; sweet
3/4 c Light Brown Sugar
24 oz Cranberries; Fresh
4 oz Butter; sweet
1/2 c Milk
2 Egg whites
2 ts Baking powder
1/4 ts Salt
Pre-heat oven to 350. In a 9″ (23cm) round cake pan or springform
pan, melt the 2 oz. of butter with the brown sugar over low heat,
stirring constantly until the sugar is completely dissolved. Pour the
cranberries onto the brown sugar and butter mixture. Set aside. In a
bowl or mixer, cream the 4 oz. of butter with the granulated sugar
until smooth. Stir in the yolks and vanilla. In a large bowl combine
the flour, baking powder and salt. Alternately mix the milk and the
dry ingredients. Stir only until mixed. Beat the egg whites to stiff
peaks, then fold into the cake mixture. Pour cake mixture over
cranberries. Bake at 350 for 50 or 60 minutes or until the cake is
done.
Yields
2 Servings