Wisconsin, in addition to the distinct honor of being home to the Germanic trifecta of cheese, sausage, and beer, is the cranberry state! This time of year, our local grocery store sells cranberries, all ruby and firm, in red netted bags. I buy a few bags each time I'm at the store and stash the extras in my freezer for tasty treats long after the cranberry holidays have come and gone.
This week's TWD recipe, selected by Jessica, of Singleton in the Kitchen, features a thick layer of cranberry orange jam nestled between layers of a soft, dense cake with a crisp outer crust and the delightful butter flavor of shortbread.
I baked the cake on Sunday, and offered it up to our dinner guests, Gregg's parents. Everyone liked the cake, and G declared it better than the classic apple pie I also served. I love how not-sweet this cake is, and I love the textures. I'll definitely make this again, perhaps in the middle of summer, when cranberries are but a dream in the bog, but stacked abundantly in my freezer.