Ingredients:
Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation & Cookbook Facebook: http://www.facebook.com/virginiabrownwright
© 2012 Virginia Wright. All Rights Reserved Worldwide. BUY COOKBOOK
Ingredients:
Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation & Cookbook Facebook: http://www.facebook.com/virginiabrownwright
© 2012 Virginia Wright. All Rights Reserved Worldwide. BUY COOKBOOK
Cranberry Nut Cake
This “Cranberry Nut Cake” is slightly dry with a texture much like a pound cake. It is a bit tangy with four cups of fresh cranberries. This Cranberry Nut Cake is just right, and delicious with coffee on Christmas morning!
4 cups self-rise flour
2 cups granulated sugar
4 tbsp butter, melted
2 large eggs
1 cup natural Orange juice
12 oz. bag fresh cranberries (about four cups) halved
1 3/4 cups chopped walnuts
Topping:
1/4 cup brown sugar
2 tbsp butter
2 tsp cinnamon
Prepare bundt pan by greasing with butter and flour. Mix topping and sprinkle in bottom of the prepared pan. Then mix flour, sugar, butter, eggs, and orange juice until well blended– fold in cranberries and walnuts. Pour batter in prepared pan and bake in 350-degree oven for 55 min. or until the knife inserted in cake comes out clean.
Virginia Wright Recipes