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Cranberry Pudding Cake




Source of Recipe


Internet


List of Ingredients




3 cups cranberries, thawed if frozen
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp. salt (necessary)
2 cups sugar
1/2 cup half and half
3 Tbs. unsalted butter, melted
1 tsp. vanilla extract
1 Tbs. cornstarch
1 tsp. orange zest
1 cup boiling water


Recipe



Preheat oven to 350°F. Place cranberries in the bottom of a buttered 9 inch square or 10 inch round cake pan or baking dish. Combine flour, baking powder, salt and 3/4 cup of the sugar in a mixing bowl. Add half and half, butter and vanilla. Using an electric mixer, beat until smooth. Spread batter over cranberries. Combine remaining sugar, cornstarch and zest and sprinkle over batter. Pour boiling water over mixture. Bake 45 minutes or until tester comes out clean when inserted in center.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.