This is a fantastic recipe. Easy to make with ingredients on hand. (I keep cranberries in the freezer.) I varied the recipe to suit our taste (pecans instead of walnuts, and a little more vanilla and almond). Frozen cranberries are so easy to chop - just a minute or so on the cutting board. I didn't bother to do more than halve the berries; the cooking time is long enough so that they all were thoroughtly cooked. The goal of the chopping is really to break up the skins. I didn't melt the butter first; I creamed very soft butter with the eggs and seasonings, then stirred in the flour separately. (I always look for ways to get fewer dishes dirty.) Came out fine. Here's my take, with photos: http://quodlibet-sarah.blogspot.com/2013/02/nantucket-cranberry-cake.html This cake has great flavor and wonderful texture: a nice bit of sugary crust on the top, then a layer of moist cake, then the cranberry layer. If you like a chewy edge on your pan cake, use a dark pan, as I did. This was my husband's favorite part. :-) I may add a bit of orange zest to the berries next time around, reduce the amount of almond, and add a 1/2 tsp nutmeg to the batter. Thank you for this great recipe. It's a keeper. I fully support any recipe tweaking and I think your cake came out excellently because of it!-Jon

• Reply