Cranberry Cake
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.
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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
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