INGREDIENTS:
•3 eggs
•2 cups sugar
•3/4 cup unsalted butter slightly softened and cut into chunks
•1 1/2 tsp vanilla
•1 tsp salt
•2 tbsp whole milk
•2 cups flour plus more to toss the cranberries to cover them completely.
•2 1/2 cups cranberries 12 ounce bag
Frosting
•1 stick butter (1/2 cup), softened
•8 oz cream cheese , softened softened
•3 cups powdered sugar add more until the desired consistency enough to spread on top of the cake, sifted
•1 tsp vanilla extract
Garnish
•dried cranberries handfull
•1/2 cup white chocolate chips
DIRECTIONS:
- Preheat oven to 350°F. Grease a 9-inch springform pan. In a small bowl, toss cranberries with a handful flour to cover them completely.
- In a large bowl, beat eggs and sugar for 5-7 minutes, until eggs have increased in volume and stream into ribbons when you lift the beaters.
- Add butter and vanilla and beat until incorporated, about 2 minutes. Beat in milk and salt. Stir in flour, then fold in cranberries. Scrape batter into prepared pan.
- Bake for an hour, or until a tester comes out clean (but there might be cranberry juices on it). Cool on a wire rack. Run a knife around the cake and then unmold.
- Beat the cream cheese and butter with an electric mixer until soft. Mix in the powdered sugar about 1 cup at a time, alternating with the cream until the desired sweetness and consistency is reached. mix in vanilla extract.
- Spread on top of the cake.Refrigerate the cake until the frosting is set. When ready to serve, melt white chocolate chips in a bowl as directed on package. Sprinkle the top with dried cranberries and drizzle white chocolate on top.
- You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.”
Notes:
You may need to tent the cake with foil in the last 15 minutes or so to keep the top from browning.
