Add fresh local cranberries to your Thanksgiving meal. We have delicious loose berries from our friends at Vermont Cranberry Company. Enjoy!
Easy Cranberry Cake
3 Tbs. butter
1 cup sugar
2 cups flour
3 tsp. baking powder
1/4 tsp. salt
1 cup milk
3 cups whole cranberries
Preheat the oven to 350 degrees F. Butter a 9-inch cake pan.
Cream together butter and sugar. Sift dry ingredients. Add the dry ingredients to the butter and sugar, alternating with the cup of milk.
Beat with an electric mixer or standing mixer.
Fold cranberries into the batter.
Using a spatula, spread batter into a buttered cake pan. Bake at 350 for 45 to 55 minutes, until a cake tester pulls out clean.
Cool on a baking rack, un-mold and sprinkle with powdered sugar. Serve with whipped cream.
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Emily Rogers is the Co-op's member education manager. Contact her at erogers at coopfoodstore dot com.
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