Baked Cranberry Dessert
A vibrant and tangy dessert featuring fresh cranberries baked into a tender cake, perfect for holiday gatherings or cozy family dinners. The combination of tart cranberries and sweet vanilla creates a delightful flavor contrast that appeals to all ages, served warm with butter sauce for added richness.
Ingredients
Instructions
- Sift the dry ingredients (flour, baking powder, salt) together in a mixing bowl.
- Add the Crisco shortening and milk to the dry ingredients.
- Blend in the egg and vanilla, then mix until smooth.
- Beat the mixture for 2 minutes.
- Stir in the cranberries.
- Pour the batter into a greased 9-inch square pan.
- Bake at 350°F (175°C) for 40 minutes or until tested done.
- Serve hot with butter sauce.
Tips & Substitutions
For best results, use fresh cranberries and ensure they are not overly mushy. You can substitute Crisco with unsalted butter or coconut oil for a richer flavor. To enhance sweetness, consider adding a splash of orange juice or zest to the batter. This dessert is similar to American recipes like Peach Pudding Dessert, which also pairs well with a buttery drizzle.
Serving Suggestions
Serve warm, drizzled with a homemade butter sauce to elevate the flavor. This dessert pairs beautifully with a scoop of vanilla ice cream or whipped cream for added richness. It can also be enjoyed alongside a cup of tea or coffee, making it a versatile option for both dessert and snack time.
Storage & Reheating
Store leftover Baked Cranberry Dessert in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 20-30 seconds or warm it in the oven at 350°F for 10 minutes, ensuring that it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Cranberry Dessert contains roughly 977 calories, with 6g protein, 92g carbohydrates, and 66g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 643mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries. Just be sure to thaw and drain them first to avoid excess moisture in the batter. This will ensure your dessert maintains its desired texture.
Is there a gluten-free option for this recipe?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it is a 1:1 substitute to maintain the structure and flavor of the dessert.
How can I make this dessert more flavorful?
To enhance the flavor, consider adding spices like cinnamon or nutmeg to the batter. Additionally, mixing in chopped nuts or a swirl of cream cheese can create a delicious variation that's reminiscent of other comforting desserts.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).