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Cranberry Topped Cake

chef.tim.lee's picture
Ingredients
  Canned jellied cranberry sauce 16 Ounce
For topping
  Canned candied jellied cranberry sauce 16 Ounce (2/3 Cup Or 1 Can)
  Walnut/Pecans 1⁄3 Cup (5.33 tbs), chopped
  Lemon peel 1 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
For cake
  All-purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Salt 1 Teaspoon
  Sugar 1 Cup (16 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs), softened
  Lemon extract 1 Teaspoon, grated (Topping)
  Lemon extract/Grated lemon 1 Teaspoon
  Eggs 2
  Milk 3⁄4 Cup (12 tbs)
Directions

GETTING READY
1) Preheat oven to 350°F.
2) Generously grease 9-inch square pan with shortening; lightly flour.
3) In a medium bowl, combine all the topping ingredeints and mix well. Set them aside.

MAKING
4) In small bowl, mix flour, baking powder and salt.
5) In large bowl, with electric mixer beat 1 cup sugar and the butter on medium speed until well blended.
6) Add lemon extract and eggs; beat well.
7) Alternately add flour mixture and milk to butter mixture, beating until well combined.
8) Pour the batter into pan.
9) Drop topping by teaspoonfuls evenly onto batter ans spread evenly.
10) Bake 42 to 47 minutes or until toothpick inserted in center comes out clean.
11) Let it cool for 30 minutes.

SERVING
12) Serve the cake either warm or cool.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Ingredient: 
Cranberry
Preparation Time: 
40 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
8

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