Here is a good recipe blik for cranberry cake
INGREDIENTS
Topping
1/4 cup unsalted butter
3/4 cup firmly packed brown sugar
3/4 pound fresh or thawed, frozen whole cranberries
Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1 cup granulated sugar
2 eggs, separated
1 teaspoons pure vanilla extract
1/2 cup milk
1/8 teaspoons cream of tartar
1. For the topping: Butter a 9-inch round cake pan. Place butter and brown sugar in the prepared pan and place it over medium heat. Stir occasionally until butter has melted and the sugar is dissolved. Scatter the cranberries evenly over the butter-sugar mixture. Remove from heat and set aside.
2. Preheat oven to 350F. For the cake: In a bowl, mix together the flour, baking powder and salt. In another larger bowl, beat together the butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add the egg yolks one at a time, beating well after you add each one. Add vanilla and mix well to combine. Fold the lour mixture in to the egg mixture in three batches, using a rubber spatula, and alternating with the milk.
3. In another bowl, beat the egg whites with a whisk or electric mixer until soft peaks form. Add the cream of tartar and continue beating until stiff peaks form. Fold the egg whites into the batter, using the spatula.
4. Spread batter evenly over cranberry mixture in pan. Bake 55 to 60 minutes, or until a skewer inserted in the center comes out clean.
5. Remove cake pan from oven and allow to cool on a rack for 15 minutes. Run a knife around the edges of the pan to loosen the cake and then invert the pan onto a serving plate. Let it stand for 5 minutes, then lift off the pan.
6. Serve plain or with whipped cream, if desired.
Serves 8 to 10.
A
true friend is someone who reaches for your hand and touches your heart