Aunt Eunice's Cranberry Pudding Cake
"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."
- 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
Pre-heat oven to 350F.
Cream the butter with the sugar. Beat in the egg, vanilla, and water.
Gradually add the flour sifted with the baking powder and salt.
Lastly, stir in the cranberries (I would toos berries with a little bit of flour before adding).
Spread in a greased 8 x 8 inch pan and bake for 30-35 minutes.
Cut into squares and serve with the egg sauce.
To make the egg sauce, cream the butter with the sugar.
Beat in the egg, vanilla and water.
In a double boiler, heat over hot water, stirring constantly until the sauce is smooth and slightly thickened.
Tips & Variations
No special items needed.