Ingredients
1 1/2 cups butter, softened
1 (8-ounce) packaged cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/8 teaspoon salt
Instructions
1. Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mixing well.
2. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition.
3. Fold in 1 1/2 cups of chopped fresh cranberries that have been coated in 1 T. of flour.
4. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan.
5. Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick inserted in the center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
(Can also make 8 mini-loaves.)
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