Chocolate Almond Cake with Sugared Cranberries

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Description

A simple yet elegant recipe!

Recipe Ingredients

  • 1 1/2 cups Sugar
  • 2 cups Cranberries, thawed if frozen
  • 1 teaspoon Cardamom, half teaspoon ground
  • 1/2 teaspoon Allspice
  • 1 cup Butter Milk
  • 1/2 cup Vegetable Oil
  • 3 large Eggs
  • 4 sticks of Butter, unsalted, room temperature
  • 6 cups Powdered Sugar
  • 1 teaspoon Salt
  • 1 tablespoon Vanilla extract
  • 1 teaspoon Almond Extract
  • 4 tablespoons Milk

Instructions

1. Make the sugared cranberries: Bring 3/4 cup granulated sugar and 3/4 cup water to a simmer in a medium saucepan. Cook, stirring, until the sugar dissolves, about 2 minutes. Put the cranberries in a large bowl and pour the sugar syrup over them; let sit 1 hour. Whisk the remaining 3/4 cup granulated sugar with the cardamom in a large bowl. Drain the cranberries, add to the spiced sugar and toss to coat. Spread the cranberries and sugar on a rimmed baking sheet. Let sit, re-rolling the cranberries in the sugar occasionally until dry, 2 to 3 hours. 2. Meanwhile, make the cake according to package directions adding in the allspice, cardamom and buttermilk to the mix. 3. Make the frosting: Beat the butter, powdered sugar and salt in a large bowl with a mixer on medium speed until just combined. Add the vanilla and almond extracts; increase the mixer speed to high and beat, scraping down the side of the bowl, until creamy, about 3 minutes. Add the milk and beat until light and fluffy, 1 to 2 more minutes. 4. Halve 1/2 cup of the sugared cranberries. Place one cake layer on a plate or cake stand. Spread with 1 cup frosting, then sprinkle with the halved cranberries. Top with the second cake layer. Cover the top and sides of the cake with the remaining frosting. Top with the remaining sugared cranberries.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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