So one of my coworkers challenged me to make a vodka cranberry dessert. I was like, game on! So I found a recipe for a basic cranberry cake and proceeded to modify it to meet my needs. So here it is, the Stefanico (as I’m going to call it). Instead of fresh cranberries I used dried but I re-hydrated them in a bit of cranberry vodka. Used the left over vodka to flavor the cream cheese frosting. I think it turned out pretty well. Enjoy!
Vodka Cranberry Cake
- 2 cups all-purpose flour
- 1 tbsp. baking soda
- 1/4 tsp cream of tartar
- 1 tsp salt
- 1 cup sugar
- 3 tbsp. unsalted butter, melted
- 2 eggs, beaten
- 1 cup milk
- 1 1/2 cups dried cranberries
- 1/2 cup vodka (I used cranberry vodka)
- 2 8oz packages of cream cheese, at room temp
- 1 1/4 cups powdered sugar
- 4 tbsp. unsalted butter, at room temp
- 2 tbsp. vodka
Preheat your oven to 350°. Spray a 9″ x 13″ cake pan, or 2 round 9″ cake pans, and line the bottom(s) with parchment paper.
In a small bowl, soak the cranberries in the vodka for at least 30 minutes. Overnight is best.
Shift together the flour, baking soda, cream of tartar, and salt. Add in the sugar and stir to combine. Beat the eggs until smooth. Add in the milk and melted butter. Fold into the flour mixture until just combined. Don’t over stir!
Strain the cranberries making sure to save the vodka that’s left over. Fold them into the cake batter. Pour into your cake pan(s) and bake for 30 minutes or until a toothpick comes our of the center clean. Allow to cool.
In a medium bowl, beat the cream cheese and butter until smooth. Add in the powdered sugar 1/2 cup at a time and continue beating until smooth. Add in 2 tbsp. of the reserved vodka and beat until smooth. If it’s too loose add in more sugar until it’s the right consistency. Spoon over the top of your cake and smooth out. Then eat!