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Receta Cranberry Clafty
by Sylvia Mease

Cranberry Clafty

Recipe from Eating Well Magazine Nov/Dec 1991

It has been a Thanksgiving tradition in the Mease home since 1991 when I came across it in an Eating Well magazine. This last year I cheated and put all the cake topping ingredients in the Cuisinart. This recipe would also be good with any other fruit base. I am going to make it with apples next and save the cranberry version for Thanksgiving. I hope you enjoy it as much as we do.

From The Cookie-Lady's Files

Calificación: 5/5
Avg. 5/5 1 voto
  Estados Unidos American
  Raciónes: 12 Servings

Ingredientes

  • 3 cups fresh or frozen cranberries, picked over
  • 1 cup packed brown sugar
  • 1/3 cup orange curacao or other orange liqueur
  • 1 1/2 tsp. grated lemon zest
  • 1 1/2 tsp. grated orange zest
  • 1/2 tsp. ground nutmeg
  • 1 Tbsp. fine, dry breadcrumbs
  • 1 cup all-purpose white flour
  • 1 tsp. baking powder
  • 2 large eggs plus 2 whites
  • 1 cup sugar
  • 3 Tbsp. dark rum

Direcciones

  1. Position rack in the center of the oven and preheat oven to 375 degrees F.
  2. Place cranberries and brown sugar in a food processor and chop coarsely.
  3. Add curacao, lemon zest, orange zest and nutmeg
  4. Pulse two or three times until just combined and set aside for 10 to 15 minutes.
  5. Lightly oil a 10-inch baking dish with a 6-cup capacity and dust it with breadcrumbs.
  6. Spread the cranberry mixture evenly over the bottom of the dish.
  7. Sift together flour and baking powder twice.
  8. In a medium-sized bowl, combine eggs, whites and sugar and beat with an electric mixer at medium speed until frothy, about 2 to 3 minutes.
  9. Reduce speed to low and add rum and the flour mixture. Beat just until combined.
  10. Pour the batter over the fruit and bake for 30 to 35 minutes, or until the top is golden and the center is set. Cool on a rack.
  11. Serve warm or at room temperature
  12. (The clafty can be baked up to 8 hours ahead and held at room temperature.)