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Cranberry Pudding Cake

Janine Skemp of La Crosse, Wisconsin, was the winner of our February 2009 “Berry Special Cranberry Treats” recipe contest with her entry for Cranberry Pudding Cake (pictured at right). “This is my sister Candy’s recipe, which she makes for our family’s traditional dessert at Christmas. It is delicious and we all enjoy it,” Janine wrote.

CAKE

  • 2 cups flour
  • 1 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1 egg, beaten
  • 2/3 cup milk
  • 3 tablespoons butter, melted and cooled
  • 2 cups whole cranberries, fresh or frozen

BUTTER SAUCE

  • 1/2 cup butter
  • 1 cup sugar
  • 1/2 cup milk

Preheat oven to 350 degrees F. Lightly grease a 9-inch bundt or tube pan. In a large mixing bowl, combine the flour, sugar and baking powder. In a small mixing bowl, combine the beaten egg, milk and melted butter (that has been cooled to room temperature). Pour the egg mixture into the dry ingredients and stir just until mixed. Gently fold in the cranberries. Pour batter into the prepared pan and bake for 35 to 45 minutes or until tests done. Let cool 10 minutes before removing from pan. Serve with butter sauce.

To make the butter sauce, melt the butter in a small saucepan. Add the sugar and milk. Cook for 5 minutes. Serve warm.

NOTE: To use a regular-size bundt pan, double all the ingredients and bake about 70 minutes.

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