Cranberry Pudd’n Cake

by Michelle on January 26, 2009

Over the past months I’d tried many new recipes and the Cranberry Pudd’n Cake is one of our new favorites. First I made it with blueberries as the recipe stated, but then I tried it with a mixture of blueberries and black berries and it was better. Next I tried Sweet Cherries and it was delicious! But then for Christmas I made it with fresh cranberries and it was the best ever! I can’t wait to try rhubarb!

It is a very moist, almost pudding-like cake, do not over bake this cake!!!

Cranberry Pudd’n Cake

1 cup all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/3 cup milk
1/4 cup shortening (I used butter)
1 egg
1/2 teaspoon lemon extract (I used either 1/2 tsp vanilla or 2 TBL dark rum)
1 1/2 cups fresh cranberries (cherries, blackberries, blueberries or any fruit)

Topping:
2 eggs, beaten
1 1/4 cups ricotta cheese (I used 2 c. ricotta)
1/3 cup white sugar
1/4 teaspoon vanilla extract
Sprinkle of Powdered Sugar

1. In a large bowl cream sugar and butter.
2. Mix in sugar, egg, milk and lemon.
3. Add flour and baking powder and thoroughly blend.
4. Pour the batter into the prepared pan, and spread evenly.
5. Sprinkle blueberries over the batter.
6. For the topping in a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract.
7. Spoon ricotta mixture over the fruit, and spread evenly.
8. Bake at 350 degrees until a knife inserted near the center comes out clean. Start checking if you cake is done after about 25 minutes. DO NOT OVER BAKE!
9. Cool completely and sprinkle with powdered sugar. Cut into squares and serve.

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Comments

  • Shari January 27, 2009 at 7:59 pm

    I’m impressed with the amount of times you’ve made this dessert. I’m putting cranberries on my grocery list right now. Thanks for the Cranberry Nut Square recipe too!

  • Michelle January 28, 2009 at 4:20 am

    My market has Ricotta Cheese on special, 5 lbs for $5, usually around the holidays. So I had a lotta Ricotta to use up. And this cake is so good, very versatile and not too sweet. We really like it.

  • giz January 29, 2009 at 2:37 am

    I’ve been looking at the fresh cranberries in my fridge and debating what to do with them. This definitely works for me.

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