Ingredients:
• 1 cup granola
• 1/4 cup firmly packed brown sugar
• 1/4 teaspoon ground nutmeg
• 2/3 cup cranberry sauce
• 1-1/2 cups baking mix (boxed biscuit type mix)
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 2 tablespoons vegetable shortening
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 tablespoon light corn syrup
• 1 to 2 tablespoons milk

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Directions:
1. Position the rack in the center of the oven and preheat to 375
degrees F. Lightly grease and flour the bottom of a 9-inch square or
round baking pan.

2. To make the topping, in a small bowl, combine the granola, brown
sugar, and nutmeg and stir until well mixed. Set aside.

3. To make the batter, in a large bowl, combine the baking mix,
granulated sugar, egg, milk, shortening, and vanilla and beat until
smooth. Scrape the batter into the prepared baking pan. Sprinkle the
topping over the batter and spoon on the cranberry sauce. Bake for 35
to 40 minutes, or until a cake tester or wooden toothpick inserted
into the cake comes out clean.

4. Meanwhile, make the glaze: In a small bowl, combine the sugar, corn
syrup, and enough milk to make a pourable glaze. When the cake is
done, remove the pan from the oven and drizzle the glaze over the top
of the cake. Cool on a wire rack for 5 to 7 minutes. Serve warm.

Servings Suggestion: Serve with jam or jelly of your choice.


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