1 stick butter, softened
1 cup sugar
1/2 teaspoon vanilla
4 egg yolks
2 1/4 cups sifted flour
1/3 cup milk
1 1/2 teaspoons baking powder
4 egg whites
1 cup chopped cranberries
1 cup chopped pecans
1/2 cup confectioners' sugar
Preheat oven to 375 degrees. Grease and flour 9-inch Kugelhopf cake form or bundt pan. Cream butter and sugar. Add vanilla,
and beat in egg yolks 1 at a time until mixture is light and fluffy. Add half of flour, then add milk. Stir well. Sift remaining flour with
baking powder. Beat egg whites until stiff. Fold egg whites and flour into batter. Gently blend in cranberries and pecans. Pour into
cake form, spreading batter evenly with spatula.
Bake for 50 to 60 minutes, or until cake tester comes out dry. Let cool for 10 to 15 minutes before gently removing from form.
Dust with confectioners' sugar before serving.
Serves 12.
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Byron Franklin's Formal Christmas Coffee
Based on the Jause, or Austrian afternoon tea, this romantic party artfully mixes Viennese recipes and seasonal Texas foods. (Click here for more recipes from Byron Franklin's Formal Christmas Coffee.)
Meat & Dairy
butter
eggs
milk
Produce
cranberries
Grocery
sugar
vanilla
flour
baking powder
pecans
confectioners' sugar
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