When my friend Pat tried a piece of my Wild Man Chocolate Cranberry Cake, an invention one day when I was baking with the ingredients already on hand in my pantry, he exclaimed, "This tastes just like when I was in Venice!" It seemed he was on a pilgrimage of his own. I was delighted that my cake took him there.

"There I was," he continued, "sitting in an outdoor cafe near the water, having just finished a meal of fresh pasta with a good red wine. I sat back and sipped on my espresso while smoking a cigarette. Every few minutes or so a really beautiful woman would walk by and make the whole experience complete."

Though I could see him there, and hear the water lapping on the canal below, I wasn't sure how any of this had to do with my cake, so Pat clarified.

"The cake is such a satisfying experience and every few bites or so you bite into a piece of chocolate and that, like a beautiful woman walking by, makes the whole experience complete." I love cooking for Pat. He really knows how to appreciate a meal.

This cake is rich with diverse and tasty flavors, offered by its subtle mix of fresh cranberries, chocolate pieces, cranberry liquor (or brandy if the liquor is not in the cupboard as it strangely was when I first made it), fresh squeezed orange and lemon juice, and nuts (almonds, walnuts, pecans, even peanuts).

Now, you might wonder, 'What on earth does this have to do with American cuisine?' Well, growing up in an earthy town of early adopters to the organic, local food, Slow Food way of life, this cake is everything about those all natural progressive souls who influenced my childhood. They lived close to the land but also enjoyed the fruits of their labors. Also, the Wild Man part of this cake evokes the great organic richness of the terrain of the Rocky Mountains where I grew up. There, a mythic green man-like character lives and makes and eats this sort of cake. I am sure of it.

The zest from one organic orange and one organic lemon
2 cups flour, either unbleached or whole wheat for the full Wild Man effect
1 cup brown sugar
1 teaspoon baking powder
1/2teaspoon baking
3 tablespoons melted butter
3/4 cup liquid made from one fresh squeezed lemon, 1/2 fresh squeezed orange,
   and bring up the liquid to the 3/4 cup line by adding the cranberry liquor or brandy
1 egg
1 1/3 cups fresh cranberries, chopped
   (or the same amount of frozen cranberries, or 1 cup dried cranberries)
3/4 cup chopped nuts, of any variety, though, walnuts and almonds are a particular favorite
1 cup dark chocolate pieces, whether chips
   or a good quality chocolate bar chopped into small pieces

Mix all theingredients except the cranberries, nuts, and chocolate. Once the mix is well blended and moist, add the cranberries, nuts and chocolate. Let the mix sit while the oven is heating up to 350 degrees F. Grease and flour a round 8 or 9 inch cake pan. Pour the cake mix into the pan and bake for approximately 50 minutes or until a fork comes out clean from the center.

This cake is delicious served 10-15 minutes after coming out of the oven. It also freezes very well and can be reheated in a 300 degree F oven for 10-15 minutes, or until the center is heated and completely defrosted. You can also make the cake fancier by drizzling a bit of chocolate sauce over it, or spooning on fresh whipped cream and tossing a few berries (raspberries are great!) onto the whole creation.

There are many options. Like Pat, you could kick back and have that cup of espresso, perhaps along with an after-dinner brandy or a shot of cranberry liquor. Another satisfying option is to pair the cake with a rich red wine that works well with dark chocolate, such as Syrah.