olga_d_ont
Well-known member
Cranberry pudding on the bottom with cake on top made with dates, raisins and walnuts. Wonderful tasting treat, you might want to eat the whole cake by yourself but do leave a piece or two for the family!
1 1/2 cups fresh cranberries
1 1/3 cups water
1 cup sugar
2 teaspoons cornstarch
1 tablespoon butter
1/4 teaspoon nutmeg
TOPPING
1 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 cup sugar
1/4 cup shortening
1/2 cup milk
1/2 cup cut up dates
1/2 cup raisins
1/2 cup chopped walnuts
2 tablespoons sugar
ice cream (optional)
HEAT oven to 325°F. Have ready 10 x 6 x 1 1/2 inch OR 8-inch square glass baking dish.
COMBINE cranberries and water in saucepan and boil over high heat until the berries pop, about 5 minutes. Mix 1 cup sugar and cornstarch thoroughly and stir gradually into boiling mixture. Boil over high heat 1 minute. Stir in butter and nutmeg. Pour into baking dish.
SIFT flour, baking powder and 1/2 cup sugar into a bowl. Add shortening and cut in finely. Add milk and mix well. Stir in dates, raisins and walnuts. Drop by large spoonfuls on top of cranberry mixture. Sprinkle with 2 tablespoons sugar.
BAKE about 55 minutes or until topping is browned and cooked through. Serve warm with ice cream. Serves 6.
Margo Oliver’s Most Treasured Recipes.
1 1/2 cups fresh cranberries
1 1/3 cups water
1 cup sugar
2 teaspoons cornstarch
1 tablespoon butter
1/4 teaspoon nutmeg
TOPPING
1 1/4 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 cup sugar
1/4 cup shortening
1/2 cup milk
1/2 cup cut up dates
1/2 cup raisins
1/2 cup chopped walnuts
2 tablespoons sugar
ice cream (optional)
HEAT oven to 325°F. Have ready 10 x 6 x 1 1/2 inch OR 8-inch square glass baking dish.
COMBINE cranberries and water in saucepan and boil over high heat until the berries pop, about 5 minutes. Mix 1 cup sugar and cornstarch thoroughly and stir gradually into boiling mixture. Boil over high heat 1 minute. Stir in butter and nutmeg. Pour into baking dish.
SIFT flour, baking powder and 1/2 cup sugar into a bowl. Add shortening and cut in finely. Add milk and mix well. Stir in dates, raisins and walnuts. Drop by large spoonfuls on top of cranberry mixture. Sprinkle with 2 tablespoons sugar.
BAKE about 55 minutes or until topping is browned and cooked through. Serve warm with ice cream. Serves 6.
Margo Oliver’s Most Treasured Recipes.
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