Cranberry Cake With Orange Sauce |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I love the tart cranberry flavor of this cheery cake. Served with a warm citrus sauce, it makes a wonderful treat to share at get-togethers with family and friends. — Recipe from TOH - Shirley Dehler of Columbus, Wisconsin Ingredients:
2 tablespoons butter |
1 cup sugar |
1 teaspoon vanilla extract |
2 cups cake flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
1 cup 2% low-fat milk |
2 cups fresh cranberries or 2 cups frozen cranberries |
3/4 cup sugar |
2 teaspoons cornstarch |
1/4 teaspoon salt |
1 1/2 cups water |
3 tablespoons orange juice |
4 teaspoons butter |
1 1/2 teaspoons grated orange peel |
1/4 teaspoon orange extract |
Directions:
1. In a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes. Add the vanilla. Combine the flour, baking powder and salt; add to butter mixture alternately with milk. Fold in cranberries.
2. Transfer to a 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until top springs back when lightly touched. Cool on a wire rack.
3. For sauce, combine the sugar, cornstarch and salt in a saucepan. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the orange juice, butter, orange peel and extract; mix well. Serve warm sauce over cake.
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