This recipe is originally from an ice cream & sandwich shop in Santa Cruz known as The Bank Dick after a 1940’s film starring W.C. Fields. I’ve been making it since I was 15 and I still love it.
- 1/2 cup melted butter divided into two 1/4-cup amounts
- 2 cups fresh cranberries, washed and drained
- 1/2 cup brown sugar
- 1/2 cup coarsely chopped walnuts or pecans
- 1/2 cup almond meal/flour, soy flour, corn flour or fine corn meal
- 1/2 cup whole wheat flour
- 2 large or 3 small eggs, room temperature
- 1 egg yolk
- 1 cup brown sugar
- Butter for buttering the pan (optional, read on)
Mix the two flours in a small bowl and set aside. Preheat oven to 350˚F and line the bottom of a 10-inch cake pan or pie dish with parchment paper or, butter the dish well.
In the bowl of a mixer, whip the eggs until frothy. Add the 1 cup of brown sugar slowly and whip until very light and fluffy, about 10 minutes.
Meanwhile, spread the cranberries and nuts over the parchment-lined pan. Sprinkle with the remaining 1/2 cup of the brown sugar. Drizzle 1/4 cup of the butter over the brown sugar and set aside.
Back to the cake: once the eggs are very fluffy and light yellow and using a spatula, gently fold in the flours just until blended. Drizzle in the remaining 1/4 cup of melted butter and fold into the batter, again, just until blended; a few streaks of butter is ok. Pour the batter over the cranberry mixture and spread evenly. Bake for about 40 minutes or until a toothpick comes out clean. If the cake is browning too much, reduce heat to 325˚F and/or loosely cover with foil.
Once done, remove from the oven and cool for 15 to 20 minutes; it should still be warm. Run a knife around the cake to loosen. Place a plate or serving platter over the cake and flip, holding both plate and cake pan, to un-mold the cake. Gently peel off the parchment paper and replace any cranberries stuck to the paper.
Cool and serve at room temperature with ice cream (salted caramel is delish), crème fraîche, or whipped cream.
P.S. If you're Swedish and have lingonberries, use them instead of or mixed with the cranberries.