Cranberry-Walnut Cake
By Yankee Magazine|Sep 27 2010|
Even counting cutting the cranberries, this is one quick-to-make treat. Although it tends to vanish just as fast, it keeps very well if permitted to hang around a bit.
Yield
24 servings
Total Time
30 minutes
Ingredients
2 cups plus 2 tablespoons sugar, divided
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1/3 cup vegetable oil
1 cup milk
1 teaspoon vanilla
2 cups sliced cranberries
1/4 cup chopped walnuts
Nonstick cooking spray
Instructions
Heat oven to 350°.
In a large bowl, whisk together 2 cups sugar, flour, baking powder, and salt.
In a second bowl, combine eggs, oil, milk, and vanilla.
Whisk egg mixture into dry ingredients.
Stir in cranberries and walnuts.
Turn into a prepared 9x13x2-inch pan.
Sprinkle top with remaining sugar. Bake 40 minutes, or until golden-brown and pulling away from sides. Let cool in pan; then cut into 2-inch squares.
