Cranberry Cake



Recipe By: Byerly's Bag, 11/00

Serving Size: 8

Preparation Time: 1:00

Categories: Cakes/Cake Desserts



Amount Measure Ingredient Preparation Method

2 cups flour

1 cup sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

2/3 cup milk

3 tablespoons butter melted

1 egg

1 teaspoon vanilla extract

2 cups fresh cranberries

1 teaspoon chopped orange zest



Warm Butter Sauce

1/4 cup butter

1 cup sugar

1 cup heavy whipping cream

1/4 teaspoon salt

1 teaspoon vanilla

1 teaspoon orange zest chopped



For Cake:

Sift flour, sugar, baking powder, and salt into large mixing bowl. Add

milk, butter, egg, and vanilla. Beat 2 minutes (batter will be stiff).

Fold in cranberries and zest. Pour into 9" cake pan sprayed with

non-stick spray. Bake in a preheated 350 deg oven until a wood pick

inserted in center comes out clean (about 40 minues). remove cake from

oven, let cool 10 minutes on rack. Remove cake from pan. Serve with

warm butter sauce. Serves 8-10



Warm Butter Sauce:

In a small saucepan, melt butter over medium heat. Stir in sugar,

cream, and salt. Bring to boil stirring contantly. Boil until sugar

dissolves (about 2 minutes). Remove from heat, stir in vanilla and

orange zest. Serve sauce ladled over cranberry cake.

Makes 1-3/4 cups.

<<<<<

Notes: Sauce can be made 2-3 days ahead and refrigerated. Reheat

sauce in microwave on high power until warm (1-2 minutes, stirring

twice). Serve over cranberry cake.



Cake is lowfat, sauce is a killer. Cracks me up that they billed it as

a low-fat thing.



Per serving (excluding unknown items): 528 Calories; 22g Fat (37%

calories from fat); 5g Protein; 80g Carbohydrate; 70mg Cholesterol;

370mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 3 1/2 Fruit; 4 1/2 Fat; 3 1/2 Other

Carbohydrates