LEFT HANDED KNIVES RECIPES

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CRANBERRY CAKE RECIPE (PERFECT FOR A HOLIDAY DESSERT) | KITCHN



Cranberry Cake Recipe (Perfect for a Holiday Dessert) | Kitchn image

Provided by Faith Durand

Categories     Cake    Dessert    Baked good

Total Time 6000S

Prep Time 1200S

Cook Time 4800S

Number Of Ingredients 11

3 large eggs
2 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, cubed and softened at room termperature for 1 hour
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
2 cups all-purpose flour
1 teaspoon salt
2 1/2 cups fresh or frozen cranberries (12 ounces)
1/4 cup (4 tablespoons) unsalted butter
1/4 cup packed dark brown sugar
1 cup raw pecans

Steps:

  • Preheat the oven to 350°F. Lightly grease a 10-inch springform pan. (Or a collection of smaller pans -- this make 10 to 12 cups batter.)
  • Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. If using a stand mixer, beat on medium speed for 4 to 7 minutes with the whisk attachment. If using an electric hand mixer, beat on high speed for 6 to 8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.
  • Beat in the butter, vanilla, and almond extract, if using. Beat for 2 minutes or until the butter is smoothly incorporated.
  • Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Spread gently into the prepared pan(s).
  • To prepare the optional pecan topping, melt the butter in a large sauté pan over medium heat. Add the sugar and stir. Add the pecans and cook for about 2 minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts are well-coated with the butter and sugar. Spread over the cake batter.
  • Bake 60 to 80 minutes for the springform. For smaller pans, start checking after 30 minutes, but expect small loaves to take at least 40 minutes. Tent the cake with foil in the last 30 minutes of baking to keep the top from browning (this is especially important for the pecan topping).
  • Cool for 20 minutes then run a knife around the inside edge of the pan and remove the cake. Cool for an hour before serving.

Nutrition Facts : SaturatedFatContent 6.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 45.3 g, SugarContent 29.7 g, ServingSize Serves 14, ProteinContent 3.4 g, FatContent 11.1 g, Calories 290 cal, SodiumContent 183.8 mg, FiberContent 1.6 g, CholesterolContent 0 mg

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See details


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See details


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For sharpening of Double-D® or straight-edge knives, send them along with a return shipping and handling fee of $9 (for 1 to 5 items) or $11 (for 6 to 10 items) or $13 (for 11 to 25 items) or $16 (for 26 to 40 items) to the address below or submit a request online. There is a …
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See details


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Apr 26, 2015 · "b" is for bread and butter — Bread and butter plates, plus the salad plates, go on the left side of the dinner plate above the fork; butter plates first over the fork, salad plates above them. Butter knives are placed horizontally across the butter plate. "d" is …
From allrecipes.com
See details


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Traditional Japanese Knives (15 degree facets) The traditional Japanese knife is single beveled and has a large Primary Blade Bevel, as shown in Figures 5 and 6, along the lower section of the front face of the blade. These are sold as either right handed or left handed …
From chefschoice.com
See details


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See details


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CRANBERRY CAKE RECIPE (PERFECT FOR A HOLIDAY DESSERT) | KITCHN
Oct 24, 2020 · The first time I made this soft, dense, lusciously buttery cake I ended up making it twice more, just for kicks. I couldn’t get enough of it. It’s sweet with a golden crumb, soft and moist, dense without being heavy, with juicy explosions of tart cranberries. The cranberries are left …
From thekitchn.com
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