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Cranberry and Pumpkin Pie Spice Tea Cake

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Floating cranberries turn a bog pinkish red
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Cranberry and Pumpkin Pie Spice Tea Cake
Bon Appetit December 1992

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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