This super moist cake is a perfect candidate for solar baking. It’s another one from this month’s issue of Bon Appétit. I made no changes from the original recipe, apart from a slightly longer baking time, and it came out great. When cranberries go on sale, as they always seem to do after Thanksgiving, I’ll be sure to snatch up a few bags to put in the freezer so I can make it anytime.

The recipe can be found by clicking here.

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