Grandma Pietzs Cranberry Cake Pudding Recipes

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GRANDMA PIETZ'S CRANBERRY CAKE PUDDING



Grandma Pietz's Cranberry Cake Pudding image

For generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. -Lisa Potter, Camp Douglas, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings (2 cups sauce).

Number Of Ingredients 14

3 tablespoons butter, softened
1 cup sugar
1 large egg, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1 cup 2% milk
2 cups fresh or frozen cranberries, thawed
SAUCE:
2 cups packed brown sugar
1 cup water
1/2 cup sugar
3 tablespoons butter
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat butter and sugar until crumbly. Beat in egg. In another bowl, whisk flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. If desired, coarsely chop cranberries. Fold cranberries into batter., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., In a large saucepan, combine brown sugar, water, sugar and butter; bring to a boil over medium heat, stirring constantly to dissolve sugar. Cook and stir until slightly thickened; stir in vanilla. Serve warm with cake.

Nutrition Facts : Calories 311 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 125mg sodium, Carbohydrate 64g carbohydrate (50g sugars, Fiber 1g fiber), Protein 3g protein.

NANTUCKET CRANBERRY PIE



Nantucket Cranberry Pie image

Provided by Food Network

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 9

Butter, to grease the pie plate
2 cups fresh or frozen cranberries
1/2 cup sugar
1/2 cup walnuts, chopped
2 eggs
3/4 cup butter, softened
1 cup sugar
1 cup flour
1 teaspoon almond extract

Steps:

  • For the Filling: Preheat the oven to 350 degrees F.
  • Place the cranberries in a buttered, 10-inch pie plate. Toss the sugar and walnuts over the berries.
  • For the Topping: Cream the eggs and the butter with the sugar. Add the flour and almond extract to the mixture, lightly tossing with a fork.
  • Pour the topping over the cranberry mixture and bake for 35 to 40 minutes. Serve warm with whipped cream.

Nutrition Facts : Calories 424 calorie, Fat 23 grams, SaturatedFat 11.5 grams, Carbohydrate 53 grams, Fiber 2 grams, Protein 2 grams

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