I wasn’t in the mood to chop cranberries or drag the food processor out, so I left them whole. I think I prefer it that way.
Also, I bought a bag of White Lily Unbleached Self Rising Flour, 5-lb bag a while ago to use in biscuits (reasons why and recipe here) and decided since this is basically a biscuit cake, I’d try it this time around for this recipe. It was a game changer. Especially at altitude, it’s so difficult not to end up having a heavy (yet yummy) cake like this.
It’s probably not a necessity at sea level, but up here, it was worth the expense (and yes, it is expensive to order a bag of flour, LOL). The flour makes authentic southern biscuits that I can’t replicate with regular unbleached flours (even King Arthur). I should probably do a post on how using the White Lily flour came to my attention. That’s for another day when my kitchen doesn’t look like it qualifies for FEMA assistance and the dogs need walks.
This recipe is for sure going to end up in either the Halloween or Christmas Duxbridge Mysteries Novellas.