Baked Cranberry Pudding-cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I freeze my cranberries so I can desserts like this anytime of the year! This has the texture of a very moist cake and can be cut into squares. Cut when warm .Can be gently reheated in the micro when cold Ingredients:
2 cups flour |
1 cup sugar |
2 tsp baking powder |
3 tbs. melted butter or shortening |
2 tbs. orange juice |
1 tsp grated orange rind |
1 tsp vanilla butter flavor |
2/3 cup milk or buttermilk |
1 egg |
2 cups chopped cranberries |
butter sauce |
1/2 cup butter |
1 cup sugar |
3/4 cup cream |
1 tsp vanilla or butter flavor |
Directions:
1. Sift dry ingredients into a bowl.
2. Add the melted shortening, orange juice, milk, egg and flavor extract.
3. Beat with mixture to combine well.
4. Stir in the cranberries.
5. Place mixture in a greased 9 inch square pan.
6. Bake in a 350F oven for about 45 minutes or until set.
7. Remove to rack to cool to warm.
8. Make sauce: Over low heat ( or use a double boiler ) melt butter and add sugar ands cream and mix well until sugar is dissolved and sauce thickens a bit, about 5 minutes or so.
9. Remove from heat, add flavor extract if desired.
10. Serve sauce over the pudding.
11. About 6 to 8 servings depends how you cut the pieces.
12. Refrigerate leftovers.
13. Both sauce and pudding cake can be gently rewarmed
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