2003 Cranberry Cake with Orange Sauce

By boandozzy

One serving (1 piece with 2 tablespoons sauce) equals 233 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 250 mg sodium, 49 g carbohydrate, 1 g fiber, 2 g protein.

Diabetic Exchanges: 1-1/2 starch, 1-1/2 fruit, 1/2 fat.

Originally published as Cranberry Cake with Orange Sauce in Light & Tasty December/January 2002, p39

Ingredients

• ORANGE SAUCE:
• 2 tablespoons butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups cake flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup 2% milk
• 2 cups fresh or frozen cranberries
• 3/4 cup granulated sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1-1/2 cups water
• 3 tablespoons orange juice
• 4 teaspoons butter
• 1-1/2 teaspoons grated orange peel
• 1/4 teaspoon orange extract

Details

Servings 12
Preparation time 25mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, beat the butter and sugar until crumbly, about 2 minutes. Add the vanilla. Combine the flour, baking powder and salt; add to butter mixture alternately with milk. Fold in cranberries.

Transfer to a 11-in. x 7-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until top springs back when lightly touched. Cool on a wire rack.

For sauce, combine the sugar, cornstarch and salt in a saucepan. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the orange juice, butter, orange peel and extract; mix well. Serve warm sauce over cake. Yield: 12 servings.