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A Harvest of Colorful Cranberries
Wally Eberhart
Buy This at Allposters.com
La Belle Cuisine
Cranberry and Pumpkin Pie
Spice Tea Cake
Bon Appetit December 1992
Bon Appetit - One Year Subscription
1 1/4 cups (2 1/2 sticks) unsalted butter,
room temperature
3/4 cup plus 3 tablespoons sugar
2 large egg yolks
1 large egg
1/2 cup ground blanched almonds
1 tablespoon vanilla extract
1 cup fresh cranberries, coarsely chopped
1 3/4 cups sifted unbleached all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 cup dried cranberries or currants
Confectioner's sugar
Preheat oven to 350 degrees F. Using electric mixer beat butter and
3/4 cup
sugar in large bowl until light and fluffy. Add yolks and eggs,
1 at a time, beating after
each addition. Beat in almonds and vanilla.
Mix fresh cranberries and remaining 3 tablespoons sugar in small
bowl. Let stand 5 minutes.
Combine flour and spice in medium bowl. Stir fresh and dried
cranberries into butter mixture. Add flour mixture and stir until
well combined.
Spoon
batter into ungreased 9-inch tart pan with removable bottom.
Smooth top. Bake until top of
cake is golden and dry and center
of
cake is firm, about 55 minutes. Transfer to rack and
cool completely.
To serve, sift confectioner's sugar over top of cake. Remove rim
from
pan
and transfer cake to platter.
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