This is a simple, quick dessert that's perfect for making use of cranberries while they're in season. It's thicker than a cake, but there's not the pie-like crust, which is why it warranted the infused title of a PiCake!
This recipe was passed along by Matt Bunting.
Ingredients:
2 cups raw cranberries
½ cup sugar
½ cup chopped walnuts
1 cup sugar
¾ cup melted butter
1 cup flour
1 tsp almond extract
2 eggs beaten
Directions:
1. Grease 10” pie plate. Wash and pick out any cranberries that are bruised. Measure out the cranberries into pie plate.
2. Sprinkle ½ cup sugar and walnuts over the cranberries. 3. Beat eggs, set aside. Cream butter and sugar until homogenous, then add eggs, flour and extract. Pour over berries.
4. Bake at 325 degrees for 40 minutes.
Serve by itself or with a scoop of ice cream if desired. I find that this is a dessert that is actually better chilled, so don't be afraid to put it in the refrigerator before serving!
Serve by itself or with a scoop of ice cream if desired. I find that this is a dessert that is actually better chilled, so don't be afraid to put it in the refrigerator before serving!
Share
Woo! Pie!
ReplyDelete