Cardamom Cranberry Torte

By Gail Gordon Oliver

Nothing beats fresh local cranberries, but there's nothing wrong with using frozen cranberries all year long. This cake is buttery and very moist, and is sure to become a household favourite.

1 cup all-purpose flour

1 tsp baking powder

3/4 tsp ground cardamom or cinnamon

1/4 tsp salt

1/4 lb (1/2 cup) unsalted butter, at room temperature

3/4 cup granulated sugar

2 large eggs

1 tsp pure vanilla extract

1 cup fresh or frozen cranberries

2 tsp freshly squeezed lemon juice

Additional 1 tablespoon granulated sugar

Lightly grease and flour a springform pan; set aside. In a medium bowl, whisk together the flour, baking powder, cardamom and salt; set aside. Using a stand mixer or handheld electric mixer, cream together the butter and sugar until fluffy and pale in colour. Add the eggs one at a time. Make sure to scrape down the beaters and sides of the bowl occasionally. Add the dry ingredients, mixing until just combined.

Spoon the batter (it will be very sticky) evenly into the prepared pan. Using an offset spatula or the back of a soupspoon, smooth the top. Arrange the cranberries evenly over the batter. Sprinkle the lemon juice on top, followed by the additional sugar. Bake in a 350° F oven until the top of the cake springs back when lightly touched and a toothpick inserted into the centre of the cake comes out clean, about 45 to 50 minutes. Cool completely on a rack before removing the cake from the pan. Serve with vanilla ice cream, if desired.