Joseph Serafino
Muskegon, Michigan
Bake this delicious cake topped with cranberry sauce and nuts – dessert ready in 1 hour 50 minutes.
Cranberry-Topped Cake
- Prep Time 30 min
- Total 1 hr 50 min
- Ingredients 13
- Servings 9
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
Instructions
-
Step1Heat oven to 350°F. Generously grease 9-inch square pan with shortening; lightly flour. In medium bowl, mix all topping ingredients. Set aside.
-
Step2In 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.
-
Step3Drop topping by teaspoonfuls evenly onto batter. Spread topping over batter.
-
Step4Bake 42 to 47 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes. Serve warm or cool.
Nutrition
370
Calories
12g
Total Fat
6g
Protein
58g
Total Carbohydrate
35g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 110
- 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
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