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Categories:
eggs sugar sour cream vanilla fresh cranberries almonds flour baking soda baking powder marsarpone cheese orange zest sugar heavy cream whiskey vanilla butter
Viewed: 57 - Published at: 8 years agoIngredients
- 2 large eggs
- 1 cup sugar
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 cups fresh cranberries
- 1 cup sliced almonds, toasted
- 1 34 cups flour, divided
- 14 teaspoon baking soda
- 1 12 teaspoons baking powder
- 4 ounces marsarpone cheese, softened
- 1 teaspoon orange zest
- 1 12 cups sugar
- 1 cup heavy cream
- 2 tablespoons whiskey (optional)
- 1 teaspoon pure vanilla extract
- 8 tablespoons butter, cut into pieces
Method
- In a mixing bowl, cream eggs and sugar.
- Add sour cream and vanilla.
- In a small bowl, combine cranberries, almonds and 2 tablespoons flour.
- Toss to coat.
- In a separate bowl, combine remaining flour, baking soda and baking powder.
- Blend into sour cream mixture.
- Fold in cranberry mixture.
- Spread batter into a greased and floured 9x13 pan.
- In a small bowl, combine mascarpone and orange zest.
- Drop by spoonfuls over batter.
- Bake for 40 minutes in 350 degree oven or until a toothpick inserted in center comes out clean.
- Let cool.
- Directions for sauce:.
- Combine sugar, cream and whiskey in a medium saucepan.
- Boil for 2 minutes.
- Remove from heat, add vanilla and let cook for 5 minutes.
- Stir in butter, one piece at a time until all of the butter has been incorporated into sauce.
- Serve at room temperature over cake.
