Cranberries accumulate in our freezer every fall so we can enjoy them out of season as well. I've used them as long as three years later. Just toss the bags into a sealed freezer bag or containerand when its time to use them, don't thaw them, use frozen.Adapted from a recipe that was circulating online last year, I use a smaller pan than called for, and add loose granulated sugar -- lots of sugar -- just before baking to add the crunchy, sugared top.
Preheat the oven to 350 for at least 15 minutes. Using a mixer, beat 3 eggs with 2 cups granulated sugar for 5-7 minutes. Don't be tempted to be impatient and cut this step short; because there is no leavening ( baking powder or soda) in this recipe.... the eggs serve that purpose, so it's really essential to beat that long. The volume will almost double and it should be slightly thickened and distinctly lighter in color.
Add 3/4 c softened butter or margarine, beating well, with 1 tsp. vanilla , then mix two more minutes. Stir in 2 cups of all purpose flour just until incorporated. By hand, stir in a 12-oz bag of fresh or frozen cranberries that you've inspected for withered or spoiled berries. (about 2+ cups). Don't thaw them. Frozen berries won't stain the batter like some defrosted ones may.
Spread the really stiff batter in a well buttered 11 x 7 pan. Sprinkle the top heavily with about 1/3 cup granulated or coarse white sanding sugar. Bake until the center tests done with a toothpick (coming out cleanly) about 45-55 minutes. Cool completely before cutting.
Sugarplum cake is moist and rich just as it is -- adding icing or even powdered sugar is just too much. If you'd like, try topping each serving with a scoop of orange-cranberry ice cream...... just stir a bit of orange-cranberry relish into softened vanilla ice cream and refreeze. If you're concerned about sodium, use unsalted butter. There are loads of carbs in this cake but very little sodium.
