This Cranberry Ricotta Cake is a traditional Italian cake that's perfect for the holidays. Top with sugared cranberries for an extra festive look.

Yields: 12

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2 cups all purpose flour ((290 grams))

1 teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter, softened ((one stick))

1 ½ cups sugar

1 15 ounce container whole milk ricotta cheese

2 large eggs

2 teaspoons vanilla

1 cup fresh cranberries

1 tablespoon powdered or superfine sugar

½ cup sugared cranberries (optional) (*see note below)

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1. Preheat oven to 350 degrees and position baking rack in the middle of the oven. Grease a 9-inch springform pan with either butter or cooking spray; set aside.

2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

3. In a large mixing bowl with a handheld mixer or a stand up mixer fitted with paddle attachment, beat together the softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and vanilla, and mix together. Pour in the flour mixture and mix until combined. Fold in the one cup of cranberries.

4. Pour the batter into the prepared springform pan. Bake on center rack for 55-65 minutes, or until a toothpick inserted in cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack completely.

5. For the topping, place powdered or superfine sugar in a fine mesh sieve and shake on top of cake until just covered. Spoon sugared cranberries on center of cake if using.