Name: Cranberry Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 8 ounces almond paste; 3 large eggs; 1 cup light brown sugar; 3 tablespoons unsalted butter; 1 1/2 teaspoons baking powder; 10 ounces cranberries; 1/2 cup sorghum molasses; 1/2 teaspoon salt; 3/4 cup unsalted butter; 1/3 cup cornmeal; 1 1/4 cups all-purpose flour

Berry Cake

Can I prepare the Berry Cake in a Bundt pan?

Can I decorate the Berry Cake with whipped cream?

What's the best kind of flour to use for a Berry Cake?

Must I use fresh berries? Can I use frozen berries instead?

How do I keep the berries from sinking to the bottom of the cake?

Can I replace the sugar with artificial sweeteners in the Berry Cake?

Why did my Berry Cake turn out overly dense?

This cranberry cake is a holiday favorite! It's an upside-down cake made with frozen cranberries that comes out beautifully every time.

Milk

Eggs

Tree Nuts

Wheat

Lactose Free

Gluten Free

Vegetarian

Nut Butter

gram

almond paste

eggs

Sugars & Sweeteners

light brown sugar

Butter & Margarine

unsalted butter

Rising Agents

baking powder

Fresh Fruit

cranberry

milliliter

molasses

Seasonings

salt

Flour & Meal

cornmeal

all purpose flour

Folic Acid (B9)

Vitamins

Choline

Vitamin B6

Calcium

Minerals

Vitamin C

Added Sugar

Sugar

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Magnesium

Trans fatty acids

Dietary Folate Equivalents

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Iron

Carbohydrates

Dietary Fiber

Protein

Calories

Water

Vitamin A

Beta-carotene

Alpha-carotene

Vitamin K

Cholesterol

Vitamin D

Beta-cryptoxanthin

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Cranberry Cake

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