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1
Whisk together flour, baking powder, cinnamon, and salt.
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2
Heat oven to 350.
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3
Melt 6 Tablespoons of the butter in a small saucepan.
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4
Sprinkle 6 Tablespoons of the sugar and cook, stirring, until the mixture comes to a boil.
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5
Pour this evenly over the bottom of the cake pan, then scatter the nuts and cranberries, smoothing the layer and pressing it down gently with your fingertips.
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6
(If youve used frozen cranberries and theyve caused to butter to congeal, dont worry- everything will melt in the oven.
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7
Set aside.
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8
Working with a stand mixer fitted with the paddle attachment, beat the remaining butter on medium until smooth.
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9
Add the remaining sugar and continue to beat until pale and creamy, about 3 minutes.
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10
Add the eggs one at a time, beating about 1 minute after each addition and scraping down the bowl as needed.
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11
Add flavoring extract.
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12
Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter.
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13
Mix in the milk, then the rest of the dry ingredients.
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14
Spoon the batter over the cranberries and smooth the top with a rubber spatula.
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15
Bake in an 8x2 cake pan for 40-45 minutes, or until the cake is golden and cake tester pulls clean.
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16
Remove from the oven and run a blunt knife or spatula between the sides of the pan and cake.
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17
Carefully turn the cake out onto a serving platter.
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18
If any cranberries stick in the pan- as they might- just scrape them off with a table knife and return them to the cake.
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19
Warm the jelly in a small saucepan over low heat, or microwave.
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20
Gently brush the glaze over the hot cake.
