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Cranberry & Pumpkin Spice Cake
Submitted by Deb D. See all of Deb D.'s recipes. | December 12th, 2022
Ingredients are for 8 Servings.
Scale It
Amount Unit Ingredient
1 cup
3/4 cup
1 3/4 cups
1 1/2 teaspoons
1 1/2 cups
2 large
1 large
1/2 cups
1 teaspoon
1/2 cup
Additional Info:

For this recipe; you can substitute currants for the dried cranberries. It's delicious either way.


Preheat oven to 350°F / 180°C / Gas Mark 4

Mix fresh chopped cranberries and 3 tablespoons sugar in small bowl. Set aside.

Combine flour and pumpkin pie spice in medium bowl. Set aside.

Using electric mixer, beat unsalted butter and remaining 3/4 cup sugar in large bowl until light and fluffy.

Add yolks and whole egg; 1 at a time, beating after each addition.

Beat in the ground almonds and vanilla.

Stir fresh and dried cranberries into butter mixture.

Add flour, pumpkin spice mixture and stir until well combined.

Spoon batter into ungreased 9-inch tart pan with removable bottom. Smooth top.

Bake in a preheated 350°F oven until top of cake is golden and center of cake is firm, about 55 minutes.

Transfer to rack and cool completely.

Remove rim from pan and transfer cake to platter.

Submitted by Deb D. See all my recipes. | December 12th, 2022

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The difference between gelatine and agar is; gelatine needs to be cooled to set up, agar agar doesn't. Agar will set up regardless if it's cooled or not.