Cranberry Crunch Cake-Secret Recipe Club

My last Secret Recipe Club assignment for 2013 was Flavors by Four.  This is a mother/daughter blog with the mom and three of her four daughters sharing posting duties. I think this is a great idea.  Wish my daughters were interested in blogging.  The blog was started blog in 2010, and they are co-hosts of Wonderful Wednesday Blog Hop.

When visiting Flavors by Four, I thought I had “died and gone to heaven.”  Now they do have some main dish and savory recipes, but the sweets, oh the sweets.  If you are a  “sweetsaholic”  like me you must visit this block.  Just go and check out all the goodies listed on their right side bar. They include great process photos in their posts.

Partly because of the season, I chose to make Cranberry Crunch Cake.  I had a package of fresh cranberries that I had purchased on sale recently.  This was a very easy recipe to make because I could let my electric mixer do most of the work.  You do make candied nuts for the topping which needs to cook for 15 minutes and watched carefully to make sure they don't burn.  I used a generous cup of roughly chopped unblanched  almonds, filberts, pecans and walnuts.  The recipe called for 2 12 cups of fresh cranberries, but I just used the whole 12 oz. bag since I did not want to have cranberries left over.

This was an unusual cake, and we liked it very much.  I will be making it again.

Cranberry Crunch Cake
Flavors by Four
3 eggs
2 c. sugar
3/4 c. butter or margarine (I used 1/2 c. butter and 1/4 c. margarine)
1 t vanilla
1 t. almond extract
2 c. all-purpose flour
1 (12 oz.) bag fresh cranberries
1/4 c butter or margarine
1/4 c. brown sugar
1 c. coarsely chopped assorted nuts

Combine eggs and sugar in the bowl of a stand mixer and mix on medium speed for 7 to 8 minutes.  The egg and sugar mixture should double in size, leaving ribbons on top of the batter.  While the batter is beating, melt 1/4 c. butter in a small saucepan.  Add brown sugar and heat till it is melted.  Add nuts and cook over low heat until they are shiny and smell toasted, about 15 minutes.  Watch closely and stir frequently.  Meanwhile, add butter and flavorings, beating for another 2 minutes or until batter is smooth.  Add flour, a cup at a time, beating well after each addition.  Gently fold in cranberries.  Mixture will be somewhat stiff.  Spread batter in a well-greased 9x13-inch baking pan.  Using a spatula, gently add nuts to the top of the cake, covering the entire surface.  Bake at 350 degrees for 45 minutes.  Place pan on wire rack to cool  Allow to cool completely.  Cut into squares and serve with a dollop of whipped cream or topping if desired.  Makes 15 servings.

Group B will be "On Vacation" in January so my next Secret Recipe Club posting will be in February.  If you would like to join in the fun, you can go here to fill out an applications form.