Cranberry Mandarin Pudding Cake
All of the season’s flavours in a moist, pudding-like cake. The crowning glory is a mound of lightly sweetened, glistening cranberries.
PREP 15 min BAKE 40 min COOL 1 hr SERVES 8–10
Ingredients:
Cranberry mandarin pudding cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp each baking soda and salt
- 1/3 cup Longo’s Unsalted Butter, softened
- 3/4 cup packed light brown sugar
- 2 eggs
- 1 tbsp finely grated mandarin or orange zest
- 1/2 cup sour cream, at room temperature
- 1 cup frozen cranberries, coarsely chopped
Topping:
- 1 1/2 cups granulated sugar
- 1/2 cup freshly squeezed mandarin or orange juice
- 3 cups frozen cranberries
- Fresh mandarin segments
Directions:
GREASE bottom of 9-inch springform pan and line with parchment paper. Combine flour, baking powder, cinnamon, nutmeg, baking soda and salt; set aside. Beat butter with sugar until light and creamy.
BEAT in eggs, one at a time, beating well after each one. Beat in zest. Stir in half the flour mixture. Stir in sour cream and then remaining flour mixture. Stir in cranberries. The batter will be quite thick. Spread evenly into prepared pan. Place springform on a baking sheet.
BAKE in centre of preheated 350°F oven for about 30 minutes or until cake springs back when lightly pressed. At about the 20-minute mark, bring sugar and orange juice to boil in a heavy-bottomed saucepan for about 5 minutes or until the sugar is completely dissolved and the mixture is very foamy. Stir in cranberries. They may stick together but keep going. Reduce heat to medium and cook, stirring to help separate the cranberries, for 5 minutes. Remove the cake from the oven.
POUR cranberry mixture over cake. Return to oven and bake for 10 more minutes. Remove from oven and let cool for at least 1 hour on rack. Unmould. Garnish with mandarins if desired.
PER SERVING (1/10th cake): 243 calories; 4 g protein; 9 g fat; 39 g carbohydrate; 3 g fibre; 20 g sugars; 129 mg sodium.