Pat Johnson, a long-time cranberry grower and a part-time tour guide at the Wisconsin Cranberry Discovery Center, shared this recipe during one of our “Cooking with Cranberries” programs.
- 1/4 cup brown sugar, firmly packed
- 1/2 cup chopped walnuts
- 1/4 teaspoon cinnamon
- 2 cups Bisquick baking mix
- 2 tablespoons sugar
- 1 egg
- 2/3 cup water
- 1-1/2 cups whole cranberry sauce
- 1 cup confectioner’s sugar
- 1/2 teaspoon vanilla
- 1 tablespoon water
Preheat oven to 400 degrees F. In a small bowl, mix brown sugar, walnuts and cinnamon and set aside.
In a medium bowl, combine Bisquick, sugar, egg and water. Beat vigorously by hand for 30 seconds. Spread batter into greased 9×13 pan. Next sprinkle on the brown sugar and nut mixture. Then spoon the cranberry sauce over top. Bake for 20 to 25 minutes.
In a small bowl, mix the confectioner’s sugar, vanilla and water. Drizzle icing on cake while still warm.