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Baked Cranberry Pudding


  • 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
  • Ad
  • 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


  • 1 1/2 cups sugar
  • 1/2 cup orange juice
  • 2 1/2 cups whole cranberries
  • Sweetened cream, (opt.)


In a bowl, combine brown sugar and egg yolks. Add whipping cream, vanilla, cinnamon, and nutmeg, and 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, and mix well. (Batter will be very stiff). Beat egg whites until foamy. Add remaining cream of tartar, and 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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