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Aunt Red’s Recipes |
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CRANBERRY DUFF 1/2 cup unsalted butter (1 stick), softened 1 1/2 cups fresh or frozen cranberries 1/3 cup pecans, toasted, coarsely chopped 1/3 cup plus 1/2 cup sugar 1 large egg 1/2 cup all-purpose flour 1/4 teaspoon salt
Preheat oven to 325˚. Butter bottom and halfway up sides of an 8-inch square glass baking dish using 2 tablespoons of butter. Spread cranberries evenly over bottom of dish. Sprinkle pecans on top, then sprinkle with 1/3 cup sugar; set aside. Melt remaining 6 tablespoons butter in a saucepan over medium-low heat; set aside. Put egg and the remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the whish attachment. Beat on medium-high speed until pale and thick, about 1 minute. Reduce speed to medium-low; gradually beat in flour and then salt. Pour in melted butter in a slow, steady stream, beating until smooth. Slowly pour batter into pan to cover cranberries. Bake until golden brown and a cake tester inserted in center comes out clean, about 45 minutes. Let cool on a wire rack 10 minutes. Run a knife around edge to loosen, and invert to unmold onto a serving platter. Serve warm or at room temperature. (From marthastewart.com) |
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Aunt Red’sTM 5100 Helene Road
Phone: 901.481.3214 |
