We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Cranberry-Topped Cake

(2)
  1 reviews
  • 30 min prep time
  • 1 hr 50 min total time
  • 13 ingredients
  • 9 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

Bake this delicious cake topped with cranberry sauce and nuts – dessert ready in 1 hour 50 minutes.

Bake-Off® Contest 01, 1949
Joseph Serafino
Muskegon, Michigan

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

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.
  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
3g
14%
Trans Fat
1 1/2g
Cholesterol
50mg
16%
Sodium
270mg
11%
Potassium
100mg
3%
Total Carbohydrate
58g
19%
Dietary Fiber
1g
5%
Sugars
35g
Protein
6g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved