Thursday, December 22, 2011
Currant-Cranberry Spice Cake - by Summer
It didn't occur to me until I was making the cake that I wonder what type of canned cranberry I should be using - jellied or whole berry sauce? I picked up some of the jellied and crossed my fingers that it was the right stuff to use.
This cake came together quickly and smelled pretty yummy. I should mention that the recipe said to spray the pan with cooking spray and then flour it. I had disastrous results with this - too much cooking spray, so I just washed the pan and then used butter and flour. I did add the walnuts to the batter since I had them on hand. My cake baked for about 48 minutes and it was done. It didn't rise a whole lot, so I was a little worried.
I enjoyed the cake. A friend of mine commented that it reminded him of carrot cake - I think it was the combination of currants and walnuts. I agree. It's a nice simple cake. I can see substituting raisins instead of the currants in the future since they are way easier to find and I usually have them on hand.