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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

New England Cranberry Cake

I have tried and tried to figure out why this cake forms the most delicious crust on top and for the life of me, I can't understand it! But without altering the recipe at all or thinking too heavily on the science behind this beautifully crusty cake, I am simply going to offer you this recipe. Be sure you keep it for the Holiday. Although one of the simplest of cake recipes you can make, the flavor is outrageous.


For 9 Serving(s)


  • 1 cup flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 2 eggs, beaten well
  • 1/2 cup(1 stick)butter or margarine, melted
  • 1/4 cup caramel eggnog
  • 2 teaspoons lemon juice
  • 3/4 cup fresh cranberries, roughly chopped

New England Cranberry Cake Directions

    Grease an 8-inch square baking pan with nonstick cooking spray; set aside. Preheat oven to 350-degrees F. 
    In a large bowl, blend flour, sugar and baking powder until thoroughly combined. Add eggs, melted butter, eggnog, lemon juice and extract. Beat until smooth. Fold in the cranberries and pour into prepared pan. Cook 45-50 minutes, or until it pops up in the middle when touched or a toothpick inserted in the middle comes out clean.