Ingredients for Cranberry Pudding Cake
- 1 (12 ounce) package fresh or frozen cranberries
- Pure Maple Syrup
- Whipping Cream
- Orange
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- Cornmeal
- 2 teaspoons baking powder
- Egg
- 1 1/2 cups granulated sugar
- Milk
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon black walnut extract
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How to Make Cranberry Pudding Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, white cornmeal, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and black walnut extract.
- In a small bowl, combine the cranberries, orange zest, and orange juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the cranberry mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving. Enjoy with a scoop of your favorite low-fat vanilla ice cream!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
167g
Fat
83g
Carbs
23g
