Cranberry Cake with Orange Sauce Recipe

Cranberry Cake with Orange Sauce Recipe photo by Taste of Home

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I love the tart cranberry flavor of this cheery cake. Served with a warm citrus sauce, it makes a wonderful treat to share at get-togethers with family and friends. —Shirley Dehler of Columbus, Wisconsin

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Cranberry Cake with Orange Sauce Recipe

Prep: 25 min. Bake: 30 min.

Yield: 12 Servings

25 30 55

Ingredients

2 tablespoons butter
1 cup sugar
1 teaspoon vanilla extract
2 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
2 cups fresh or frozen cranberries
ORANGE SAUCE:
3/4 cup sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1-1/2 cups water
3 tablespoons orange juice
4 teaspoons butter
1-1/2 teaspoons grated orange peel
1/4 teaspoon orange extract

Directions

In a large bowl, beat the butter and sugar until crumbly, about 2 minutes. Add the vanilla. Combine the flour, baking powder and salt; add to butter mixture alternately with milk. Fold in cranberries.
Transfer to a 11-in. x 7-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until top springs back when lightly touched. Cool on a wire rack.
For sauce, combine the sugar, cornstarch and salt in a saucepan. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the orange juice, butter, orange peel and extract; mix well. Serve warm sauce over cake. Yield: 12 servings.

Nutritional Analysis: One serving (1 piece with 2 tablespoons sauce) equals 233 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 250 mg sodium, 49 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fruit, 1/2 fat.

Originally published as Cranberry Cake with Orange Sauce in Light & Tasty December/January 2002, p39