Name: Cranberry Cake With Orange Sauce
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 cup sugar; 1 teaspoon vanilla extract; 2 cups cake flour; 3 teaspoons baking powder; 12 teaspoon salt; 1 cup 2% low-fat milk; 2 cups fresh cranberries or 2 cups frozen cranberries; 34 cup sugar; 2 teaspoons cornstarch; 14 teaspoon salt; 1 12 cups water; 3 tablespoons orange juice; 4 teaspoons butter; 1 12 teaspoons grated orange peel; 14 teaspoon orange extract

Servings: 4 persons

2 tablespoons butter
1 cup sugar
1 teaspoon vanilla extract
2 cups cake flour
3 teaspoons baking powder
12 teaspoon salt
1 cup 2% low-fat milk
2 cups fresh cranberries or 2 cups frozen cranberries
34 cup sugar
2 teaspoons cornstarch
14 teaspoon salt
1 12 cups water
3 tablespoons orange juice
4 teaspoons butter
1 12 teaspoons grated orange peel
14 teaspoon orange extract

1
In a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes.
2
Add the vanilla.
3
Combine the flour, baking powder and salt; add to butter mixture alternately with milk.
4
Fold in cranberries.
5
Transfer to a 11-in.
6
x 7-in.
7
x 2-in.
8
baking dish coated with cooking spray.
9
Bake at 350 for 30-35 minutes or until top springs back when lightly touched.
10
Cool on a wire rack.
11
For sauce, combine the sugar, cornstarch and salt in a saucepan.
12
Gradually add water.
13
Bring to a boil; cook and stir for 2 minutes or until thickened.
14
Add the orange juice, butter, orange peel and extract; mix well.
15
Serve warm sauce over cake.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cranberry Cake With Orange Sauce

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