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Nutrition Facts
Serving Size 1 (48g) Recipe makes 16 servings
Calories 118
Calories from Fat 33		(28%)
Amount Per Serving		%DV
	Total Fat 3.7g	5%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 141mg		5%
Potassium 41mg		1%
Total Carbohydrate 19.6g		6%
	Dietary Fiber 0.9g	3%
	Sugars 9.2g
Protein 1.9g		3%
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Cranberry Cake

Recipe #195555 | 35 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Tina 2 seaside
Nov 14, 2006

A crunchy, delicious treat perfect for the holidays. When updating my recipes found this favorite. Was originally published in Cape Cod Times. This is a very moist cake using a minimum of oil or eggs. You're in for a pleasant surprise when you taste this.

SERVES 16 (change servings and units)

Ingredients

1 egg
1/2 cup sugar, plus
3 tablespoons sugar
1/2 cup milk
1 tablespoon vegetable oil
1 tablespoon orange juice
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh cranberries
3 tablespoons butter

Directions

1
Preheat oven to 375°F
2
Beat egg; add 1/2 cup sugar, milk, oil, orange juice and almond extract. Mix thoroughly.
3
Combine 1 cup flour, baking powder and salt; add to egg mixture and mix. Pour into greased 8 x 8 x 2 inch pan.
4
Chop cranberries in food processor or blender, spoon over batter. Mix 1/2 cup flour with 3 TBSP sugar and cut in 3 TBSP butter. Sprinkle over cranberries.
5
Bake at 375 F for 25 to 30 minutes. Serve warm.
6
Nutrition per serving: 143 cal., 25 g carbo, 5 g fat, 1 g fiber.