Tuesdays with Dorie: Cranberry Shortbread Cake

Tuesday, November 23


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 crave, love + worship the once too-bitter holiday harbingers. 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; the sarcastic worldly uncle 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 & sensuously crumbly. They are an ideal match for the assertive tart cranberry jam that sits in between them (reminiscent of a gourmet jelly-filled cake doughnut).


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.

19 comments:

  1. I love dried cranberries, however, have never had the fortune to taste a fresh one. We can't seem to find them here in Australia :(

    Your shortbread cake looks truly perfect. I love the contrasting ruby red sandwiched in the middle.

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  2. This is a wonderful choice and it looks terrific. I don't remember making this and perhaps, it is before my time. All I know, is after looking at yours, I would like to make it.

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  3. Valerie, if you can vouch for cranberries I must try them. I feel exactly the way that you used to, that they're overly bitter and too much work. Knowing that we both love lemons and limes, I'll trust you on this one: I'll be making one of those cranberry desserts sometime soon!

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  4. This looks buttery and tart and sweet and delicious. Well done, lady!

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  5. I have not had a chance to make this one yet either. Yours looks incredible! I may end up making this tomorrow for Thanksgiving!! YUM!!!

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  6. I hate to tell you, but your blog is acting up again: there seem to be all these cranberry recipes.
    :p
    Your cake looks gorgeous, and I am thinking I may have to give these tart little suckers another chance. Even though they might steal my role as the sarcastic, worldly member of my family! Seriously though, it's the skins I don't like. If I put the cooked berries through my food mill and added enough sugar I know I'd love them.

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  7. It looks great! Im glad you enjoyed it!

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  8. Gorgeous photos - so glad you've converted! ;)

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  9. I agree. Cranberries are the mature berry. Your cake looks perfect!

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  10. Love your post about this. Loved this cake and have learned to love cranberries as well! :)

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  11. this was much loved by us when we made it. glad u liked it too!

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  12. Valerie, your writing is so beautiful. It flows so nicely. I love the analogy to the worldly uncle. I guess we all have one of those! I am like the former you: afraid of cranberries, but you've definitely encouraged me to try and conquer this fear. The cake looks lovely.

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  13. Hey Valerie, this cranberry shortbread tart looks so delicious. I'm so hungry right now that I would probably eat at least two (probably 3) slice with hot tea. Yum!
    Oh, and your reason for wanting to be a Bering Sea cook is too funny;-)!

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  14. I love cranberries; this looks the best of both worlds, combined~
    Can't wait to try it! Thank you for sharing~

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  15. Valerie, I found you on another site, and anyone with my name, I must check out... and I can see I am in serious trouble here. Oh MY! I love baking, too.... though write about my cooking as well... much more, actually. Baking is where my heart is and all of my friends completely depend upon me for the end of the meal. I have this cookbook of Dorie's and will have to dig it out. Cranberries are such an understated berry, but have received their just notoriety as of late, haven't they? About time. I find they are heaven with a dark chocolate mouse, or ganache, too. This recipe is a MUST for me. Butter and berries... butter and cranberries... YUM!
    :)
    Valerie
    PS: I was names after a French woman my mother met named Valerie... and you?

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  16. Hi, Valerie!
    That's a great point, cranberries really are understated. I can only imagine how delicious they are with dark chocolate...the wheels are turning. :D

    As for my name, my father was french and my mom fell in love with the french pronunciation of it. I actually prefer that version too. :-)

    Thank you for visiting!

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  17. i love cranberries and i love shortbread. this looks amazing! I bet it tastes as great!

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  18. cranberries + shortbread, it kind of doesn't get any better than that. simply beautiful!

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Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

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