I hope that everyone enjoyed their New Year’s Eve celebrations! Kramer and I went to our friend Danny’s apartment for a party. We danced and played games and went to the roof to drink champagne and briefly watch the fireworks go off, before immediately heading back to the apartment because OH MY GOD it was freezing outside. I couldn’t feel my hands when we got back and they started thawing out. All in all, I think 2014 was a good year. Working at Business Insider has been awesome, the blog has been doing splendidly and I’ve gotten to do plenty of freelance work on the side, I’m continuing to improve my photography skills, and we got to do plenty of traveling. Kramer and I went to Thailand, the Catskills, Montreal, North Carolina, Washington, D.C. and even back home to Phoenix. 2015 has even more in store for us, so I can’t wait to get started. Most importantly, today marks our 5 year wedding anniversary. I can’t believe it’s been 5 years. I was truly a child bride, ha. Kramer was 22 and I was 21 when we got married, if you can believe it. Now we’re real life human adults, paying our own rent in New York City, working grown-up jobs and just generally being somewhat upstanding members of society. I won’t get too sentimental on you, because that’s not really my thing, but I think we’re pretty damn good together and I couldn’t imagine being married to a funnier, smarter, more supportive person than Kramer. Without him, I don’t know how I’d function, let alone watch as much TV as I do when I’m with him. That’s what love is really all about – liking the same shows. Ask anyone. So, here’s to another 5 years of Kramer awesomeness and to the rest of 2015!
This is a cake made up of leftovers. Mainly, leftovers from the holidays. Leftover limes from countless gin and tonics. Leftover cranberries from baking and sides dishes over the past two months. Leftover flour, sugar and butter from all of the treats I’ve made for friends and family. Throw it all together and you get this light little tea cake, perfect for having as a quick breakfast in the morning or as a simple dessert in the evening. It’s a festive, colorful little cake, but it’s not laden with too much of this or that so as to make you feel overly full. I’d like to call it a transition cake, when you’re ready to start cutting out frosting and chocolate, but you’re not quite ready to go on a diet yet (that’s what Mondays are for). Kramer surprisingly adored this cake, having two whole slices, which is rare for him. I also brought it into my office where it was immediately demolished, so yeah, I think it was a success. Make it and see for yourself.
Your cake ingredients.
Make your batter.
Toss your flour and cranberries.
Add your batter to the pan and sprinkle generously with raw sugar before baking.
Allow to cool before slicing.
Here’s to 2015!
- 6 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 1 egg, room temperature
- 2 limes, grated and juiced
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ cup heavy cream
- 1 bag cranberries, frozen + 2 tablespoons all-purpose flour
- raw sugar, for sprinkling
- Preheat your oven to 350 degrees F. Generously butter an 8x8-inch cake pan and set aside. In the bowl of your mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg and lime zest, scraping down the side of the bowl as needed. Add in the lime juice and mix until combined.
- Whisk together the flour, baking powder and cinnamon in a small bowl. Add a third of the flour mixture to your batter, then add half of your cream, alternating until you finish with the last third of the flour, scraping down the bowl as needed. Toss the cranberries with 2 tablespoons of flour, then fold them into the batter.
- Spoon the batter into your prepared pan, smooth out the top with a spatula, and sprinkle generously with raw sugar or granulated sugar. Bake for 45 minutes or so, until set and lightly golden. Allow the cake to cool before slicing and serving - you may also dust the top with powdered sugar, if you so desire. This cake will keep well, covered tightly at room temperature, for up to 3 days.