Christmas Cake

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What makes this cake super special is the meringue-like batter.  If you skip that step it doesn’t turn out.  I’ve tried. 

I found the original recipe on Barefeet In The Kitchen. The recipe as it stands from Mary is beautiful.  I made some small changes to please the almond crowd at my house.

 

 

 

Ingredients:

3 eggs

2 cups sugar

3/4 cup butter, softened

1 teaspoon vanilla

1 teaspoon almond extract

2 cups all purpose flour (or flour substitute for Paleo)

12 oz. fresh cranberries

1/2 cup sliced almonds

Instructions:

Preheat oven to 350 degrees.

  1. In a stand mixer beat the eggs with the sugar.  Set the time for 5 minutes and walk away.  The mixture should double in size and leave peaks, almost as stiff as a meringue pie but not quite.
  2. Add the butter, vanilla and almond extract, mix for 1 more minute.
  3. Either replace whip attachment with dough attachment or remove from stand mixer and mix by hand to add the flour until just combined.
  4. Add the cranberries and stir to incorporate.
  5. The dough should be very thick and you may be thinking “is this right?” Yes, it is right.  Spread into your parchment lined pan.
  6. Sprinkle the top with sliced almonds.

I suggest lining the baking dish of your choice with parchment paper, then a shot of spray oil.  Bake in 9 x 13 dish, pie plate, or loaf pan for 40-50 minutes.  The top should be lightly browned and a knife inserted in the center should come out clean.  Let cool for 5 minutes before carefully removing from the pan.  Cool completely before cutting into serving size pieces.

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