Cranberry Ricotta Cake
If you have cranberries, make this cake!
I adore this cake recipe, which I found in a Real Simple magazine about 10 years ago. I’ve modified it slightly to improve the texture (it was a bit gluey with all the dairy of the original recipe,) so I’ve lightened it up a bit, and now it has a soft, light crumb and a sweet, oh-so-slightly-tart flavor from the cranberries. It’s just lovely.
You’ll be sure to impress your guests with this beautiful cake, which not only looks pretty, but tastes amazing.
Cranberry Ricotta Cake (modified from the recipe in Real Simple Magazine)
Total time: 60 - 65 minutes (10 minutes active time)
Serves: 8-10
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