Aunt Eunice's Cranberry Pudding Cake Recipe

"I found this in an old Yankee Magazine recipe calendar (1970s). I admit that I myself do not have an Aunt Eunice. I haven't tried making it yet, but I love cranberries so I want to put it somewhere I can find it."

Original is 8-12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (193 g)
Calories 554.4
Total Fat - 32.2 g
Saturated Fat - 18.4 g
Cholesterol - 294.9 mg
Sodium - 329.8 mg
Total Carbohydrate - 43.2 g
Dietary Fiber - 2.2 g
Sugars - 30.9 g
Protein - 10 g
Calcium - 136.4 mg
Iron - 1.8 mg
Vitamin C - 1.8 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Pre-heat oven to 350F.

Step 2

Cream the butter with the sugar. Beat in the egg, vanilla, and water.

Step 3

Gradually add the flour sifted with the baking powder and salt.

Step 4

Lastly, stir in the cranberries (I would toos berries with a little bit of flour before adding).

Step 5

Spread in a greased 8 x 8 inch pan and bake for 30-35 minutes.

Step 6

Cut into squares and serve with the egg sauce.

Step 7

To make the egg sauce, cream the butter with the sugar.

Step 8

Beat in the egg, vanilla and water.

Step 9

In a double boiler, heat over hot water, stirring constantly until the sauce is smooth and slightly thickened.

Aunt Eunice's Cranberry Pudding Cake

Ingredients