Holiday Cranberry Cake
|Whole berry cranberry sauce||8 Ounce (1 Can)|
|Sugar||6 Tablespoon, divided|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
|Buttermilk biscuit mix||2 Cup (32 tbs)|
|Orange juice/Apple juice||1 Cup (16 tbs)|
|Confectioners sugar||1 Cup (16 tbs)|
In small bowl, combine cranberry sauce, 4 tablespoons sugar, nuts and butter.
Cook at HIGH 2 minutes.
Spread into 8 or 9-inch round dish, bottom lined with wax paper.
Combine biscuit mix, juice, egg and remaining sugar; blend until smooth, about 1/2 minute.
Spoon batter over cranberry mixture.
Cover with wax paper.
Cook at LOW 8 minutes and at MEDIUM-HIGH 3 1/2 to 4 1/2 minutes, or until toothpick inserted near center comes out clean.
Let stand, uncovered, 10 minutes before inverting onto platter; carefully peel off wax paper.
Store cake, covered, until ready to serve.