- 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
- 1-1/2 cups sugar
- 1/2 cup orange juice
- 2-1/2 cups whole cranberries
- Orange peel strips and whipped cream, optional
- 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
Reviews for Baked Cranberry Pudding
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 24, 2013
"Most amazing Cranberry cake I've had. I make it every Christmas."
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."