the cake pan. peel off the parchment paper.
you can call it quits at this step and dig in when the cake cools. however, we like the cake completely covered in cranberries.
you may wonder, why not start with more cranberries in the first place?
since the cranberries release a lot of moisture when cooking, adding too many at the beginning will cause the juices to bubble up the sides and overflow long before the cake is done baking, creating an oven disaster.
we came up with a quick and easy solution. with the remaining cranberries, we cook them with a little sugar and water just for about 4-6 minutes, until the cranberries begin 