Cranberry Cake

Serves: 11
Total Calories: 517


1 1/2 cups cranberries
1/4 cup chopped walnuts
1/4 cup water
1/2 cup butter or shortening
1 1/2 cups sugar
2 eggs, beaten
1 teaspoon red food coloring
grated rind from 1 orange
2 1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons cocoa
1 teaspoon vinegar
1 cup buttermilk
5 tablespoons flour
1 cup sugar
1 cup milk
1/2 cup butter
1/2 cup cream cheese
1 teaspoon vanilla extract


Grease and flour 2 (8-inch) cake pans. Cook cranberries with walnuts in water until skins pop and berries are soft. Cool. Cream butter and sugar; add eggs, food coloring, and orange rind. Sift together flour, baking soda, salt, and cocoa. Add vinegar to buttermilk. Mix sifted ingredients alternately with buttermilk into the egg mixture. Fold in cranberries and walnuts mixture. Bake at 325° for 25–30 minutes. Cool and frost.

Mix flour and sugar in saucepan. Whisk in milk and cook until thickened. Cool. Cream butter and cream cheese until smooth. Beat in flour mixture and vanilla. Chill until cake is cool. Beat occasionally until thick enough to spread.

Nutritional Facts:

Serves: 11
Total Calories: 517
Calories from Fat: 173

This Cranberry Cake recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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