Not a looker but simply irresistible cranberry cake flavored with vanilla and lovely orange liqueur that gives it a subtle and refined kick. A sprinkle of powdered sugar on top completes the look.

~ 8-10 oz frozen cranberries (thawed out, drained, patted dry)**
~ 2 Tbsp flour
~ 8 Tbsp (1 stick) butter, melted, cooled
~ 75 ml milk
~ 1 cup flour
~ 1 tsp baking powder
~ Pinch of salt
~ 1 egg
~ 2/3 cup sugar
~ 1 tsp vanilla extract
~1 Tbsp Grand Marnier liqueur

**If cranberries are fresh, then wash and place them in a pot over medium heat for about 10-15 min (or until they begin to pop). Cool them off and coat them with 2 Tbsp flour.

Prepare flour mixture: In a bowl sift together flour, baking powder, salt.

Prepare butter mixture: On stove melt butter, cool it off. Once cool then add milk.

Prepare cranberries: Thaw out 8-10 oz frozen cranberries, drain, and pat them dry. Coat them with 2 Tbsp flour. Put aside.

Prepare batter:
In a mixer (paddle attachment) mix egg and sugar until pale yellow and fluffy. Add butter mixture, vanilla, liquor. Add flour mixture (in two batches) and mix until combined. Fold in cranberries.

Line 7″ springform with parchment paper, butter the sides.
Bake at 350°C for 45-50 min. Cool it in pan for 15 min and then remove it from pan onto cooling rack. Once cooled, sprinkle powdered sugar on top.

*Notes: Keep it covered at room temp. Very yummy!

[Cranberries can be substituted with cherries, but reduce the sugar to 1/2 cup + 2 Tbsp.]