Cranberry Cake with Orange Sauce

Name: Cranberry Cake with Orange Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 servings.
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 zest; 1/4 teaspoon orange extract

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

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 zest
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 11x7-in. baking dish coated with cooking spray. 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 zest and extract; mix well. Serve warm sauce over cake.

Nutrition Facts

1 piece: 233 calories, 4g fat (2g saturated fat), 10mg cholesterol, 250mg sodium, 49g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fruit, 1/2 fat.