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sweetp - Posted February 23, 2004 01:04 PM
Cranberry Walnut Caramel Cake
by Jim Coleman
For Cake:
1 cup sugar
3 tbsp. butter
2 cup flour
1 cup milk
2 tsp. Baking powder
pinch of salt
pinch of cinnamon
pinch of all spice
2 cups fresh cranberries
1/2 cup walnut pieces
2 eggs
1. In a small bowl, combine the flour, baking powder, cinnamon, all spice and salt.
2. Cream the butter and sugar together in a mixer. Add the eggs one at a time. Alternate with milk with dry ingredients.
3. Take the cranberries and walnuts and toss in a little f lour. Fold the cranberries and walnuts into the mixture.
4. Spray or butter a cake pan or baking dish and pour the batter in. Bake in a preheated 350° oven for 25-30 minutes.
Caramel Sauce:
1 cup light brown sugar
1 cup butter
1 cup granulated sugar
2 cups cream
1. In a large sauce, bring the all the ingredients to a boil. Stir well. Serve over the warm cake. Any excessive caramel sauce can be stored in the refrigerator and microwaved to warm
Cranberry Walnut Caramel Cake
by Jim Coleman
For Cake:
1 cup sugar
3 tbsp. butter
2 cup flour
1 cup milk
2 tsp. Baking powder
pinch of salt
pinch of cinnamon
pinch of all spice
2 cups fresh cranberries
1/2 cup walnut pieces
2 eggs
1. In a small bowl, combine the flour, baking powder, cinnamon, all spice and salt.
2. Cream the butter and sugar together in a mixer. Add the eggs one at a time. Alternate with milk with dry ingredients.
3. Take the cranberries and walnuts and toss in a little f lour. Fold the cranberries and walnuts into the mixture.
4. Spray or butter a cake pan or baking dish and pour the batter in. Bake in a preheated 350° oven for 25-30 minutes.
Caramel Sauce:
1 cup light brown sugar
1 cup butter
1 cup granulated sugar
2 cups cream
1. In a large sauce, bring the all the ingredients to a boil. Stir well. Serve over the warm cake. Any excessive caramel sauce can be stored in the refrigerator and microwaved to warm