Aunt Eunice's Cranberry Pudding Cake

8-12
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In

Recipe: #38541

April 24, 2022



"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 recipe yields 8-12 servings
OK

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 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.

Tips & Variations


No special items needed.

Tags : Desserts

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