Saturday, February 21, 2009

Cranberry Cake

Yield: Serves 6-8.

Cranberries give this cake a bright, festive color. Serve it plain or topped with whipped cream.

* 6 tablespoons melted butter
* 1 cup sugar
* 1-1/2 cups cranberries
* 1-1/2 cups flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 egg, beaten
* 3/4 cup milk

Preheat oven to 425 degrees F. Combine 3 tablespoons melted butter and 1/2 cup sugar; gently stir in cranberries. Spread mixture on bottom of 8-inch square baking pan. Sift together flour, baking powder, remaining 1/2 cup sugar, and salt; blend in egg. Mix together milk and remaining 3 tablespoons melted butter, and combine with flour mixture, stirring only enough to moisten flour. Pour over cranberry mixture in bottom of pan and bake 25 minutes.

http://www.YankeeMagazine.com/getrecipe/10483
Copyright ©2009, Yankee Publishing Inc. All Rights Reserved.

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