1
["Preheat your oven to 350F and grease and 8X8"" baking pan. Pour the 3 Tbs. melted butter into the pan and sprinkle with the brown sugar. Bake for 2 minutes, then remove from the oven and sprinkle in the pecans and the cranberries (the berries will make a fairly thick layer). Set aside.", "In a small bowl combine the dry ingredients (flour, baking powder and salt). In a large bowl, cream together the 3/4 cup sugar and the softened butter until well combined. Then, beat in the egg yolks and the vanilla.", "Add in the dry ingredients and the milk alternately in about 3 additions, mixing well after each addition. Start and end with the dry ingredients.", "In a standing mixer or using a clean electric mixer, beat the egg whites until stiff peaks form. Using a rubber spatula gently fold the egg whites into the batter.", "Spread the batter over the cranberries and sugar in the baking pan. Bake for about 45 minutes, until the cake is golden and a tester inserted in the middle comes out clean (unless you poke all the way down to the cranberries!). Cool in the pan for 5-10 minutes, then run a knife around the edges to loosen them. Place a plate upside down on top of the cake pan, then invert the cake onto the plate.", "In a chilled metal bowl and using chilled beaters beat the whipping cream and 2 Tbs. sugar until soft peaks form. Whip in the cognac.", "Serve the cake slightly warm topped with dollops of the cognac cream."]
