Ingredients
- 1 cup packed brown sugar
- 2 eggs, separated
- 1/2 cup whipping cream
- 2 tsp. vanilla
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 1/2 cups flour
- 3 Tbsp. grated orange peel
- 1 tsp. baking powder
- 1/2 tsp. cream of tartar, divided
- 1/8 tsp. salt
- 3 cups coarsely chopped cranberries
- 1/4 cup butter or margarine, melted
Topping Ingredients
- 1 1/2 cups sugar
- 1/2 cup orange juice
- 2 1/2 cup whole cranberries
- Sweetened cream, (opt.)
Directions
In a bowl, combine brown sugar and egg yolks. Add whipping cream, vanilla, cinnamon, and nutmeg; set aside. In a large bowl, combine flour, orange peel, baking powder, 1/4 tsp. cream of tartar and salt. Stir in chopped cranberries and completely coat them. Add brown sugar mixture and butter; mix well. (Batter will be very stiff). Beat egg whites until foamy. Add remaining cream of tartar; beat until soft peaks form. Fold into batter. Pour into a grease 9 inch springform pan. Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, for topping, bring sugar and orange juice to a boil in a saucepan. Cook for 3 minutes or until sugar dissolves. Reduce heat; add cranberries and simmer 6-8 minutes or until berries begin to burst. Remove from heat and cover. When pudding tests done, place springform pan on a jellyroll pan. Spoon warm cranberry sauce evenly over top. Return to oven for 10 minutes. Cool for 10 minutes before removing sides of springform pan. Cool at least 1 hour or overnight. Before serving, reheat at 350 degrees F for 10 minutes. Serve with whipped cream, if desired. 8-10 servings.
By Robin from Washington, Ia
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