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Cranberry Cake

Cranberry Cake
"Always welcomed on holidays, this pudding-like dessert is my mother's recipe," says Medford, Oregon field editor Marion Lowery.
8-10 ServingsPrep: 15 min. Bake: 35 min.

Ingredients

  • 3 tablespoons butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1 cup milk
  • 2 cups cranberries
  • 2 tablespoons grated orange or lemon peel
  • CREAM SAUCE:
  • 1-1/3 cups sugar
  • 1 cup heavy whipping cream
  • 2/3 cup butter

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg. Combine the flour, baking powder and nutmeg; add to the
  • creamed mixture alternately with milk, beating well after each
  • addition. Stir in cranberries and orange peel.
  • Pour into a greased 11-in. x 7-in. baking dish. Bake at 350° for
  • 35-40 minutes or until a toothpick inserted near the center comes
  • out clean.
  • Meanwhile, in a small saucepan, combine sauce ingredients. Cook and
  • stir over medium heat until heated through. Cut warm cake into
© Taste of Home 2013

2 of 2

Cranberry Cake (continued)

Directions (continued)

  • squares; serve with cream sauce. Yield: 8-10 servings.
Nutrition Facts: 1 serving (1 slice) equals 525 calories, 26 g fat (16 g saturated fat), 99 mg cholesterol, 267 mg sodium, 70 g carbohydrate, 2 g fiber, 5 g protein.
© Taste of Home 2013