Real Recipes From Real Home Cooks ®

cranberry cottage cake with lemon sauce

Recipe by
Sherry Blizzard
Piney Flats, TN

I became involved with this recipe during my "I will not eat anything with fat in it stage 20+ years ago" My poor family suffered. One day, I threw out everything that had everything to do with fat! But I am pleased to say that I was blessed with the cookbook"Simply Colorado, Nutritious Recipes for Busy People from the Colorado Dietetic Association. There is no ISBN number but I have loads of recipes. Skinny Fries, Garbanzo Nuts to name a few Send a letter to Colorado Dietetic Association, 6930 So. Bemis Street, Littleton, CO 80120. You won't be sorry to get this little charm.

yield 6 -8
prep time 5 Min
cook time 50 Min
method Bake

Ingredients For cranberry cottage cake with lemon sauce

  • FOR THE CAKE:
  • 2 c
    flour
  • 2/3 c
    sugar
  • 2 tsp
    baking powder
  • 2/3 c
    skim milk
  • 1 lg
    egg
  • 1/2 tsp
    lemon extract al
  • 2 c
    whole cranberries
  • FOR THE SAUCE:
  • 1/3 c
    sugar
  • 1 Tbsp
    cornstarch
  • 1 c
    boiling water
  • 3 Tbsp
    lemon juice
  • 2 Tbsp
    butter
  • 1 Tbsp
    lemon rind

How To Make cranberry cottage cake with lemon sauce

  • 1
    Preheat the oven to 360F. Combine flour, sugar, and baking powder in a bowl. In another bowl combine milk, egg, oil and lemon extract.
  • 2
    Combine wet and dry ingredients and mix until well blended. Add the cranberries.
  • 3
    Pour into a grease baking dish (I used a 9" square pan)...the recipe calls for a 9" circle baking dish. Bake for 50 minutes or until toothpick comes out clean.
  • 4
    While the cake is baking, make the topping.
  • 5
    Combine boiling water with sugar and cornstarch to make a thick sauce.
  • 6
    Add the lemon juice, butter and lemon zest. Pour over the cake and serve.
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