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Prep 30min
Total1hr50min
Ingredients13
Servings9
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Ingredients
Topping
2/3
cup canned jellied cranberry sauce (from 16-oz can)
1/3
cup chopped walnuts or pecans
3
tablespoons sugar
1
teaspoon grated lemon peel
1/4
teaspoon ground cinnamon, if desired
Cake
2
cups all-purpose flour
2
teaspoons baking powder
1/2
to 1 teaspoon salt
1
cup sugar
1/3
cup butter or margarine, softened
1
teaspoon lemon extract or grated lemon peel
2
eggs
3/4
cup milk
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Steps
1
Heat oven to 350°F. Generously grease 9-inch square pan with shortening; lightly flour. In medium bowl, mix all topping ingredients. Set aside.
2
In small bowl, mix flour, baking powder and salt. In large bowl, beat 1 cup sugar and the shortening with electric mixer on medium speed until well blended. Add lemon extract and eggs; beat well. Alternately add flour mixture and milk to butter mixture, beating until well combined. Pour batter into pan.
3
Drop topping by teaspoonfuls evenly onto batter. Spread topping over batter.
4
Bake 42 to 47 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes. Serve warm or cool.
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Do you have leftover jellied cranberry sauce from your turkey day dinner? Perfect! Use it for this tasty little cake. Serve with vanilla ice cream or frozen yogurt.
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