Really Cranberry Orange Yummy Gummy Pudding Cake

1
Trisha777 0

"If you love cranberries and a dense cake, then this is the recipe for you. This cake is super moist with a great orange taste and tons of fresh cranberries. I had to put it away or I wouldn't stop eating it! This is great for a party. Serve it warm with ice cream!"

Ingredients 1 h 25 m {{adjustedServings}} servings 464 cals

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 70.7g
  • 23%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 583 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking pan.
  2. Whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. In a separate bowl, whisk together the orange juice concentrate, water, and orange extract. Using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. Gently stir in the cranberries and pecans. Smooth the batter into the prepared baking dish.
  3. Bake in the preheated oven until the top is browned, about 50 minutes. Reduce heat to 325 degrees F (165 degrees C), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.
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Footnotes

  • Cook's Note
  • This recipe does not call for eggs. If you don't care for dense cake, you might try adding 3 eggs.
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Reviews 1

  1. 2 Ratings

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lauriemac
6/12/2012

My husband said this was really good. Very moist. I did not have a 10x14 so a 9x13 worked with extra in a 4x7 pan. I freeze cranberries in the fall, but needed to empty the freezer so this recipe was great.