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Cranberry Cake with Orange Sauce

 Cranberry Cake with Orange Sauce
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
12 ServingsPrep: 25 min. Bake: 30 min.

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.

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Cranberry Cake with Orange Sauce (continued)

Directions (continued)

  • 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 Facts: 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.