Tuesdays with Dorie: Not-Just-For-Thanksgiving Cranberry Shortbread Cake
November 9, 2010 at 1:01 am | Posted in cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 31 Comments
I am apparently the world’s worst interior decorator. Bought a few rugs for the new house, and totally don’t like them with the furniture. Got a new mattress for the guest bed, and didn’t realize I should have gone with a low-profile boxspring…looks ridiculous…like a princess and the pea bed.
At least I can usually make a cake look nice, although it’s not hard to do when the cake has a layer of gorgeous ruby-red cranberry jam running through it. This Not-Just-For-Thanksgiving Cranberry Shortbread Cake that Jessica of Singleton in the Kitchen chose for TWD seemed more puffy cookie than fluffy cake to me, but I was more than happy to gobble it up. It’s very good, and it’s not just for Thanksgiving at all. I really like a nice, tart cranberry sauce, but it could just as easily be filled with fruit jam. In fact, I’m tempted to try it with the lingonberry jam I buy from IKEA, and also to see if a half-recipe with fit in a loaf pan, because I think it would make for nice bars.
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Singleton in the Kitchen. Don’t forget to check out the TWD Blogroll!
I have a dentist appointment today…time to see if the past six months of sweets have caught up with me! Eek!
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a whisk and a spoon 
Perfect description of the cranberry. Ruby red…i Love it.
This was a favorite of mine. I can’t wait to make it again.
Comment by Becky O.— November 9, 2010 #
Looks delicious! I agree this is one beautiful cake 🙂
Comment by nickki— November 9, 2010 #
Hope the dentist appointment went well. Your cake does look beautiful – the colour of the jam is amazing.
Comment by Cakelaw— November 9, 2010 #
Gorgeous photo! I think this one is a unanimous success.
Comment by Clivia— November 9, 2010 #
Your cake looks great. I love big beds. And good luck with your dentist’s appointment!!
Comment by Peggy— November 9, 2010 #
Beautiful.
As always!
Comment by chocolatechic— November 9, 2010 #
With whipped cream? What a good idea–too bad mine is all gone. You are definitely a good dessert decorator and photographer, so maybe stick with that!
🙂
Comment by Mary— November 9, 2010 #
i love the gorgeous red jam in the middle of it all!
Comment by crustabakes— November 9, 2010 #
I find it hard to believe that someone who creates such beauty in the kitchen is not a good interior designer. This looks amazing Steph.
Comment by Eliana— November 9, 2010 #
I can’t decorate worth a darn either. Your cake is beautiful though! 🙂
Comment by Karen— November 9, 2010 #
Just delicious! We loved it. Have a great day.
Comment by cindy harris— November 9, 2010 #
I used a square pan, and this recipe made for terrific bar cookies. Love the idea of using ligonberry jam…yum!
Don’t be too hard on yourself with the decorating…just have fun with it…it will ultimately come together before your know it!
Comment by Linda— November 9, 2010 #
So pretty! Just had a dentist appointment myself a few days ago… guess I didn’t eat enough sweets, ’cause I got two thumbs up! 🙂
Comment by Jessica of My Baking Heart— November 9, 2010 #
well you are certainly a wonderful culinary decorator–your cake looks great!
Comment by rachel— November 9, 2010 #
I probably say this every week, but your pic is beautiful!
Comment by Tia @ buttercreambarbie— November 9, 2010 #
that is one beautiful cake.
And it is such a flexible recipe So many wonderful fillings you could use.
Comment by teaandscones— November 9, 2010 #
I thought mine looked really good this week, and I could not wait for you to get over there to see my slice shot as I thought it was one of my best ever…and then I came over here and realized that I STILL cannot come close to what you do over here. And, I’m not good at picking out rugs either. Yours looks perfect!
Comment by Kayte— November 9, 2010 #
I like how you sealed your jam inside like that – it ends up looking much neater. On the other hand, considering how beautiful the jam is, maybe it’s okay if it oozes out just a bit
Comment by Bridget— November 9, 2010 #
They made excellent bars. That’s what I did and they were perfect for sharing.
Comment by Pamela— November 9, 2010 #
Hmmm you do make a beautiful shortbread cake. Like the closed back. I could be had to help with those rugs for a baking lesson. he he
AmyRuth
Comment by AmyRuth— November 9, 2010 #
I like how you pushed the bottom layer up the sides so the jam was all enclosed in the cake. oh and I am always nervous about going to the dentist – I always have cavities but this last time I lucked out and had none! hope your appt went well 🙂
Comment by Jaime— November 9, 2010 #
This looks lovely! Would love a piece right now with a cup of tea 🙂
Comment by Emma— November 10, 2010 #
Good luck at the dentist! Your cake looks amazing!
Comment by Jodie— November 10, 2010 #
Cake, cookie…no matter…it looks decadent and delish.
Comment by Arlene— November 10, 2010 #
The recipe didn’t interest me but clicked your link anyway and suddenly find myself craving cranberry shortbread cake. who’d have thought! Keep up the great work…entertaining comments & pics to make us salivate!
Comment by Dmarie— November 10, 2010 #
Lingonberry jam? Never tried that. Will look for it next time I go to Ikea. Shortbread cake looks good to eat with cup of coffee.
Comment by Paula— November 12, 2010 #
That looks wonderful!
Comment by Beth— November 12, 2010 #
Your cranberry shortbread cake looks like lovely perfection. It’s so, so pretty, and I’m delighted you enjoyed it. Good luck with the interior decorating (it’s utterly beyond me, too), and thanks so much for baking along with me!
Comment by Jessica— November 15, 2010 #
I have a large bag of craisins. Is there any way I could adapt these to this delicious sounding recipe?
Comment by Karen— March 31, 2011 #
Perhaps…if you cooked them with liquid (like water and OJ) into a soft compote-type of thing it may work alright. A better idea may be to stew some apple slices (with cinnamon, brown sugar and a little liquid) and add some craisins to that for a cran-apple filling.
Comment by steph (whisk/spoon)— March 31, 2011 #
This looks great though! : ) It probably was influenced by the gateau basque! I do this myself, take a technique that I enjoy with one recipe and apply it to another with some adjustments. Love it!
Comment by Alice Mizer— August 2, 2014 #