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The original recipe called for 1 whole cup of sugar. You could try that, but then it would for sure be a cake. With just a half cup sugar, it's refreshing and tart - and totally NOT cake. So we don't have to feel guilty eating it for breakfast!
- Mom
Ingredients
- 2 cups fresh cranberries, washed and dried
- 1 cup walnuts, finely chopped
- 2 tsp lemon zest, freshly grated
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and cooled to room temp (plus some to grease pan)
- 2 large eggs, room temp
- 2 tsp vanilla
- Powdered sugar, to dust
Equipment
- 3 mixing bowls, 1 large and 2 small
- Grater
- Electric mixer
- Cast iron skillet, preferable shaped like Texas
- Foley chopper or other pulverizer (for nuts)
- Sturdy mixing spoon
Instructions
- Preheat oven to 350°F and grease your skillet.
- Combine cranberries, lemon zest, and walnuts in small bowl. Combine flour, sugar, baking powder and salt in large bowl. Then toss 3 Tbs of the flour mixture in with the cranberries. (No idea why. I just do as I'm told.)
- In another bowl, lightly beat together the butter, eggs, and vanilla. Pour it over the flour mixture and stir with wooden spoon just until combined. Fold in the cranberry mixture, and then scrape the batter into the skillet. (You might have to press the batter into El Paso, Amarillo, and Brownsville).
- Bake for 40 minutes or until golden. Let stand for 10 minutes and serve with dusting of powdered sugar.
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