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Cranberry Cake

by

Yield: Serves 6-8.

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

Ingredients:

  • 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

Instructions:

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.
Updated Tuesday, July 31st, 2007
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One Response to Cranberry Cake

  1. Joanne Hofmann November 10, 2008 at 4:56 pm #

    Great quick cake.

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