Now, finally at the age of early-thirty-something, I've matured enough to realize what all the fuss is about when it comes to cranberries. Thanks to this cake and the cranberry lime galette, I now crave, love, and worship the once too-bitter harbingers of holidays. They're not pretentious so much as perky, and perhaps misunderstood. I cast them aside just because I never truly got to know them. Sorry about that, little cranberry. I promise to make it up to you.
I'm madly in love with limes and lemons, so I honestly don't know why I fought cranberries for so long. They're sort of similar to the citrus fruit family...with more of an artsy edginess. Like the sarcastic, worldly uncle that everyone likes, even though you can never quite differentiate whether or not he's being funny or deadly serious about something. At any rate this recipe is delicious enough to convert even the most stubborn anti-cranberrites into happy fans. The cake layers are sweet, buttery, and slightly crumbly. They are the perfect match for the assertively-tart cranberry jam that sits in between them. It reminds me of a gourmet jelly-filled cake doughnut. By the way, thank you hard water, for constantly rearing your spotty head in silverware with my 'capture-it-all' camera. Photography/winter just wouldn't be the same without you.
Since this is a holiday week, the Tuesdays with Dorie members were given the option to make any past recipe we wanted. I skipped this cake when it was chosen at the beginning of the month, but after the success of last week's recipe, I couldn't wait to try out my new found respect for all that is cranberry. For the recipe, please visit Jessica, of A Singleton in the Kitchen. And for some other Thanksgiving dessert ideas, don't forget to visit the other TWD blogs.