WICKWOOD INN
Saugatuck, Michigan

THANKSGIVING RECIPES

"Small cheer and great welcome makes a merry feast."
                                                --- William Shakespeare
 

Cranberry Cake

With sugar and spice and everything nice, this is a great holiday recipe for Christmas parties, brunch or as a dessert. Serve it with a dollop of whipped cream and you have yourself the perfect cranberry cake.

 
Ingredients for topping:
• 8 tablespoons unsalted butter
• 1½ cups sugar
• 1 teaspoon cinnamon
• 2 tablespoons water
• 4 cups fresh cranberries rinsed
Ingredients for cake
• 1½ cups cake flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons unsalted butter, softened
• ½ cup white sugar
• ½ cup light brown sugar
• 2 large eggs
• ¾ cup sour cream
• 1 teaspoon vanilla

Directions:
1. Preheat oven to 350°F. Butter a 9-inch spring-form pan generously and wrap the bottom and sides with foil. Set aside. Melt butter in a medium saucepan over medium heat. Add sugar, water and cinnamon. Cook, stirring frequently, until sugar dissolves, about 3 minutes. Add cranberries and coat evenly with the sauce. Pour into a buttered pan. Spread evenly and set aside.

2. For cake, sift together flour, baking soda and salt onto waxed paper. Set aside.

3. In a medium mixing bowl, using an electric mixer, cream butter for 1 minute. Add sugars and continue to cream until smooth and fluffy (1-2 minutes). Add eggs, one at a time, mixing well after each addition.

4. On low speed, add half of the flour mixture, mixing until combined. Add sour cream and vanilla, and mix until combined. Add remaining flour mixture; mix until smooth.

5. Transfer to spring-form pan, spreading evenly over top of cranberries and place on a baking sheet. Bake 50-55 minutes in middle of oven until golden brown edges begin to pull away from the side of the pan and toothpick test comes out clean. Cool on a wire rack for 10 minutes. Run knife around edge to loosen cake. Invert onto serving plate, remove foil, spring form ring and pan bottom. Cut into wedges and serve immediately or on first day.


"
I come from a family where gravy is considered a beverage."
                                                              --- Erma Bombeck

 

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The Inn

     

Wickwood Inn   |    510 Butler Street P.O. Box 1019   |   Saugatuck, MI 49453
Tel 269.857.1465   |  
www.wickwoodinn.com   |    Bill and Julee Rosso Miller, Proprietors