Monday, September 25, 2006

Cranberry (or Lingonberry) Tea Cake Recipe


A few friends asked for this recipe after I made it a week or so ago (it took me a little time to do the conversions) and then a few bloggers asked me more about my plans for the 10 liters of lingonberries that followed me home on Friday, so I thought I'd post this recipe here on my blog.

Cranberry/Lingonberry Tea Cake
(adapted from Sundays at the Moosewood Restaurant)

2 cups (470mL) fresh or frozen cranberries or lingonberries (chop cranberries well, lingonberries can be whole)
½ cup (120mL) brown sugar
½ cup (120mL) finely chopped nuts (original recipe calls for almonds, I usually use walnuts in the US, tried it with hazelnuts last week – all delicious!)
2 tsp (10mL) cinnamon
¼ tsp (1mL) nutmeg

Mix and set aside.

½ cup (4oz or 114g) butter
1 cup (235mL) sugar

Cream butter and sugar.

1 tsp (5mL) vanilla extract (if you can find it!)
1 cup (235mL) sour cream (low fat or fat free are ok, so is good old-fashioned sour cream)
2 eggs (beat slightly first)

Add to butter/sugar mixture, mix well.

2 cups (470mL) unbleached white flour
1 tsp (5mL) baking soda
1 tsp (5mL) baking powder
1 pinch salt

Sift together (I never actually use a sifter) and mix with wet ingredients (don't overmix).

Spread half the batter into a bundt pan (or another pan with a hole in the middle) or an 8” (20cm) round cake pan. Sprinkle the berry mixture over the batter (I don’t usually need all of it, actually). Spread the remaining batter carefully over the top. Bake for 50-60 minutes at 350F (177C). Allow to cool partially. Remove from pan, invert on a plate. Sprinkle with powdered sugar before serving. Enjoy!

(I’ve used metric volume measurements, rather than weight, since I was converting from US measurements - let me know if you have any questions.)

8 comments:

Lois R. said...

Ooo... Sounds yummy! When you said you might post a recipe or two, I was hoping you would post this one! Thanks!

Rabbit Stitchings said...

This is probably a silly question but I am curious...In your recipe you said Vanilla Extract if you can find it? Do ya'll not have Vanilla Extract? Or have I totally misunderstood that LOL..

Dormouse said...

Mmmm, that sounds lovely. We usually start getting cranberries in the shops in a month or so. I'm going to save this recipe.

Jenni @ Fairybread said...

Sounds delish! I think there are 2 types of vanilla you can buy - one is the real thing, the other a flavour, but don't quote me.

Jalasjärven flikka said...

Thanks for the recipe! I will probably translate it into Finnish and give it to my mom as well. I think she would like it. Can vanilla sugar be used instead of vanilla extract?

Finn said...

Hi Hedgie, yum!! Boy this recipe sounds good. Might just have to try this one..especially if I know I am having someone come over..I sure couldn't eat it all alone..LOL
Thanks for sharing it! Hugs, Finn

Anonymous said...

Hi all...I retrieved this site because Keisarin Morsian tea is mentioned and I'm looking for a U.S. outlet that sells it. No luck yet and Nordqvist doesn't encourage international orders.

Anyway, I just wanted to say that vanilla extract is simply essence of vanilla in alcohol. You can make a reasonable copy by soaking vanilla beans in alcohol. It won't be as strong as commercially made extract. I found this recipe on the internet:

3 vanilla beans
1 cup vodka (8 ounces or slightly less than 1/4 liter or 2.25 dl?)

Slit the vanilla beans lengthwise leaving a small section intact at the end. Soak the beans in the alcohol in a lidded glass jar for about 8 weeks in a cool dark place. The mixture will turn dark brown. You can replenish the mix by adding more vodka and additional vanilla beans as you use it.

Anyway...I'm still looking for the Emperor's Bride...

Anonymous said...

just answering the last postings request for Keisarin Morsian tea - also known as The Emperor's Bride tea... I found it here in the states at a shop in Savannah GA. You can order it online through their website, www.savannahtearoom.com, under loose tea, scented. It is THE BEST, I agree- and impossible to buy this side of the atlantic. Good luck! Sipping some in Seattle as I type...