Six to eight servings
Preparation time: 25 minutes
Baking time: 50 to 60 minutes
1 can (16 ounces) whole cranberry sauce
1 tablespoon lemon juice
1/3 cup sugar
1/4 cup chopped nuts
1 tablespoon butter
Batter:
1/3 cup vegetable shortening
3/4 cup sugar
1 egg
1/2 cup milk
1/2 teaspoon vanilla
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Whipped cream for serving
1. Heat oven to 350 degrees. Line a 9-inch round cake pan with aluminum foil.
2. Mix cranberry sauce, lemon juice, 1/3 cup sugar and chopped nuts. Spread mixture over bottom of prepared pan. Dot top with butter.
3. For batter, cream shortening and 3/4 cup sugar until light and fluffy. Beat in egg. Beat in milk and vanilla. Sift together flour, baking powder and salt. Stir into the egg mixture.
4. Spread the batter over the cranberry mixture. Bake until set, 50 to 60 minutes. Cool on wire rack.
5. To serve, unmold onto serving platter. Serve with whipped cream.
Mrs. Anton Zalesky
Western Springs
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