Baked Cranberry Pudding Recipe

5 3 4
Baked Cranberry Pudding Recipe
Baked Cranberry Pudding Recipe photo by Taste of Home
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Baked Cranberry Pudding Recipe

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5 3 4
Publisher Photo
This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. —Lucy Meyring, Walden, Colorado
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling

Ingredients

  • 2 large eggs, separated
  • 1 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter, melted
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons grated orange peel
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cream of tartar, divided
  • 1/8 teaspoon salt
  • 3 cups coarsely chopped cranberries
  • TOPPING:
  • 1-1/2 cups sugar
  • 1/2 cup orange juice
  • 2-1/2 cups whole cranberries
  • Orange peel strips and whipped cream, optional

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°.
In a large bowl, beat brown sugar, cream, melted butter, vanilla and egg yolks until well blended. In another bowl, whisk flour, orange peel, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; toss to coat. Gradually add to sugar mixture, mixing well. (Batter will be stiff.)
Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. springform pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean.
Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook 2-3 minutes or until sugar is dissolved. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, 6 to 8 minutes or until berries pop, stirring occasionally. Remove from heat; cover and keep warm.
When pudding tests done, place springform pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer.
Cool pudding on a wire rack 10 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool at least 1 hour before serving.
If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange peel and serve with whipped cream. Yield: 10 servings.
Originally published as Baked Cranberry Pudding in Taste of Home December/January 1994, p31

Nutritional Facts

1 slice: 402 calories, 10g fat (6g saturated fat), 71mg cholesterol, 143mg sodium, 75g carbohydrate (57g sugars, 3g fiber), 4g protein.

  • 2 large eggs, separated
  • 1 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter, melted
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons grated orange peel
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cream of tartar, divided
  • 1/8 teaspoon salt
  • 3 cups coarsely chopped cranberries
  • TOPPING:
  • 1-1/2 cups sugar
  • 1/2 cup orange juice
  • 2-1/2 cups whole cranberries
  • Orange peel strips and whipped cream, optional
  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°.
  2. In a large bowl, beat brown sugar, cream, melted butter, vanilla and egg yolks until well blended. In another bowl, whisk flour, orange peel, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; toss to coat. Gradually add to sugar mixture, mixing well. (Batter will be stiff.)
  3. Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. springform pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean.
  4. Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook 2-3 minutes or until sugar is dissolved. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, 6 to 8 minutes or until berries pop, stirring occasionally. Remove from heat; cover and keep warm.
  5. When pudding tests done, place springform pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer.
  6. Cool pudding on a wire rack 10 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool at least 1 hour before serving.
  7. If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange peel and serve with whipped cream. Yield: 10 servings.
Originally published as Baked Cranberry Pudding in Taste of Home December/January 1994, p31

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kasia634 User ID: 1402592 178
Reviewed Nov. 23, 2014

"Very delicious! I have been making this cake for years and it became a traditional Thanksgiving dessert at my home. I serve it with whipped cream (I whip heavy cream myself for better taste). It takes a some effort to make it but it is worth it."

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KarenBracewell User ID: 7556504 366
Reviewed Dec. 24, 2013

"Most amazing Cranberry cake I've had. I make it every Christmas."

MY REVIEW
QueenoftheSloths User ID: 449256 330
Reviewed Jan. 5, 2013

"Kind of a lot of effort and a big producer of dirty dishes, this is nonetheless very tasty. The texture ends up being a very moist, dense cake packed with cranberries."

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