Monday, November 8, 2010
This cake was a huge success! It falls into my favorite category of baked goods: hybrids! Part shortbread, part cake, part pie - ALL DELICIOUS! I was feeling a little lazy this weekend and was tempted to use canned cranberry sauce, but I pulled up my socks and made the filling as directed in the recipe. I'm so glad I did. It was phenomenal with just the right balance of sweetness and tartness accented by a hint of fresh orange flavor. I am definitely going to make this cake again and again with different fillings. Blueberries or cherries anyone? The only change I made to the recipe was to crumble the topping over the filling (like a streusel) instead of rolling it and laying out flat on top. I'm sending out a huge thank you to Jessica of Singleton in the Kitchen chose Not-Just-for Thanksgiving Cranberry Shortbread cake on pages 208-209. Check out her blog for the recipe!