Sparkling Cider Cake w/ Candied Cranberries
Cake:
9 Tbsp Vanilla Maple Olive Oil
1 1/2 cups Sugar
3 Large Eggs
1 1/2 cup AP Flour
1/4 tsp Baking Powder
1/2 tsp Vanilla Bean Salt
1 Vanilla Bean, seeds scrapped out (optional)
1/2 cup Sparkling Apple Cider
Glaze:
3/4 cup Powdered Sugar
3 to 4 tbsp Sparkling Apple Cider
1 1/2 tsp French Toast Sugar Shaker
Candied Cranberries:
1/2 cup Sugar
1/2 cup Sparkling Cider
2 cups Fresh Cranberries
1 cup Sugar
1 tbsp French Toast Sugar Shaker
To make the cake; Preheat the oven to 350F. In a mixing bowl combine the olive oil and sugar and stir together. Add the eggs one at a time, stirring till well combined before adding another. Stir in the baking powder, vanilla bean salt, and vanilla bean seeds if using. Once that is combined stir in half the flour followed by the cider and finish by stirring in the remaining flour.
Pour the batter into a parchment lined or well greased loaf pan. Bake for 50-60 minutes or until a toothpick entered comes out clean.
Remove from the oven and let cool for 5 minutes before removing from the pan and letting completely cool on a wire rack.
While the cake is cooking, make the cranberries. Put the sugar and cider into a medium sauce pot and heat over medium heat, stirring occasionally until all the sugar has dissolved. Add the cranberries and toss in the syrup, continue stirring them for about 90 seconds, don't keep the cranberries on the heat to long or they start to over cook and pop open. Remove from the syrup and place on a wire rack, let sit for an hour. Then mix the 1 cup sugar with the sugar shaker, add the cranberries and toss till all are evenly coated in sugar. Store the remaining cranberries in an air tight container for 2-3 days.
Once the cake is completely cool, whisk together the glaze ingredients and pour over the top of the cake so it runs down the edges. Top with Cranberries and let sit 5 minutes before cutting.
