January 08, 2017
Comfort Food, Desserts, Cakes,
8 or 9 Inch, Dairy, Fruit, Cranberry, Easy/Beginner Cooking, Christmas, Entertaining, Winter, Oven Bake, Stove Top, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
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"We enjoyed this pudding cake that was originally printed in Bon Appetite (January 2008)."
Preheat oven to 400 degrees F.
In a saucepan combine first 4 ingredients (-orange peel) and a pinch of salt; bring to a boil, stirring occasionally. Reduce heat and simmer for 1 minute. Remove from heat.
In a bowl whisk together the dry ingredient (flour - baking powder plus 1/2 teaspoon salt).
In another bowl this together egg and sugar together. Whisk milk, butter and extract into egg mixture. Add flour mixture to egg mixture; whisking to blend.
Pour cranberry mixture into a 8 x 8 x 2 inch pan (or 11 x 7 x 2 inch pan) and pour batter over.
Bake until cake is golden and cranberry mixture bubbles at edges (25-30 minutes). Cool 15 minutes.
Serve cake warm topped with whipped cream or vanilla ice cream.
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