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Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch. Cut into wedges and serve with ice cream or freshly whipped cream. “There once was a pie from Nantucket…”
Spread the thick batter over the cranberries and nuts in the pan, using a spatula or your wet fingers. Sprinkle coarse white sparkling sugar atop the batter. Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean of batter or crumbs.
Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners’ sugar.
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