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."
Ingredients
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.
Tips
No special items needed.