Ingredients and Weight:
- Unsalted butter: 1 cup (2 sticks)
- Granulated sugar: 1 1/2 cups
- All-purpose flour: 2 cups
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Eggs: 3 large
- Milk: 1 cup
- Vanilla extract: 1 teaspoon
- Fresh or frozen cranberries: 2 cups
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- In a large bowl, cream together butter and sugar until light and fluffy.
- In a separate bowl, whisk together flour, baking powder, and salt. Add to the butter mixture alternately with the milk, beginning and ending with the dry ingredients.
- Stir in eggs one at a time, then add vanilla extract.
- Fold in cranberries. Pour batter into the prepared baking dish.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per Serving (1/8th of the cake):
- Calories: 350
- Fat: 15 grams
- Carbohydrates: 50 grams
- Protein: 5 grams
Dish Characteristics:
- Moist and fluffy texture
- Sweet and tangy flavor from cranberries
- Garnished with a sprinkle of powdered sugar, if desired
User Comments:
- "This pudding cake is a perfect dessert for any occasion. It's easy to make and always a crowd-pleaser."
- "Love the combination of cranberries and the sweet cake. It's not too tart and not too sweet."
- "A great way to use up leftover cranberries. It's a delicious and comforting dessert."
Special Precautions and Tips:
- If using frozen cranberries, thaw them before folding into the batter.
- Do not overmix the batter, as this will result in a tough cake.
- Allow the cake to cool for at least 15 minutes before serving to prevent it from falling apart.
