Nantucket Pie, isn’t really a pie – like Boston cream pie, it’s a cake! Nantucket Pie is an old New England recipe which is basically a simple sponge cake with fresh cranberries and walnuts baked like an upside-down cake. Serve it at room temperature with a hefty dollop of whipped cream!
Topping:
- 2 cups of halved fresh cranberries
- 1/2 cup chopped walnuts
- 1/2 cup granulated sugar
Cake:
- 3/4 cup butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 teaspoon vanilla extract
- zest of one orange
- 1 cup flour
- 1/4 tsp salt
- Preheat oven to 350º.
Grease a 9” springform pan, and line the bottom with parchment paper. In a medium bowl combine cranberries, walnuts and sugar. Stir well and pour into your pan, spreading evenly and pat down a bit. - In a large bowl, cream butter and sugar. Add eggs one at a time and then vanilla and zest. Add the flour and salt, stirring until just combined. Batter is very thick, so carefully spread batter gently over the cranberry mixture. You can use an offset spatula dipped it in hot water, it makes it spread easier.
- Place springform pan on a baking sheet and bake for 30-35 minutes. Let it cool on a wire rack for 15 minutes. Go around the perimeter of the pan with a butter knife, gently breaking the seal of the pie and the pan. Gently, release the side of the pan and remove the ring. Let the pie sit for a few more minutes. Then gently invert onto a plate.
