Baked Cranberry Pudding

Name: Baked Cranberry Pudding
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 10 servings.
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 zest; 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 zest strips and whipped cream, optional

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

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 zest
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 zest 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 zest, 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 until a toothpick inserted in center comes out clean, 45-50 minutes.
Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook until sugar is dissolved, 2-3 minutes. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, until berries pop, stirring occasionally, 6 to 8 minutes. 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 zest and serve with whipped cream.

Nutrition Facts

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

Originally published as Baked Cranberry Pudding in Taste of Home December/January 1994

Reviews

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Average Rating:

vsajan18

Jan 18, 2018

This is good
kasia634

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.
KarenBracewell

Dec 24, 2013

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

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.