Recipe - Chocolate Cranberry Cake

One half pound Butter; room temperature
2/3 cup Sugar
1 teaspoon Vanilla
3 tablespoon Cranberry Liqueur;
(optional)
8 ounce SemiSweet chocolate; melted
4 Eggs; separated
1/3 cup Cake flour
1 1/3 cup Fresh cranberries; chopped
3 tablespoon Sugar

Preheat ovento 350 degrees. Line bottom of a 9inch springform pan with
parchment.

Whip butter with electric beater until light and fluffy. Add sugar and beat
for 2 to 3 minutes. Mix in vanilla, liqueur and chocolate. Add yolks one at
a time. Mix in flour and cranberries.

Whip egg whites in clean bowl until soft peaks form. Add 3 tablespoons
sugar and continue whipping until stiff.

Fold 1/3 of whites into batter. Then fold remaining whites into mixture.
Pour into prepared pan and bake for 25 minutes. Let cool 5 minutes, then
cover with foil and cool completely.

Yield: 6 servings CHEF DU JOUR JACK MCDAVID SHOW #DJ9179

Recipe by: Jack McDavid

Posted to MCRecipe Digest V1 #816 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997