CRANBERRY JEWEL CAKE WITH FLUFFY SAUCE
By
Lynn Pierce
@alphachi
1
Ingredients
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4 Tbspbutter, softened
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1/2 ccane sugar
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1 cred currant jelly
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2 cfresh cranberries, washed
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3 cbisquick
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1 ccane sugar
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1/4 cshortening
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1 cmilk
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2eggs
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1/4 tspnutmeg
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1 tspvanilla extract
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FLUFFY SAUCE
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1/4 cbutter, softened
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1 cpowdered sugar
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1egg
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·vanilla
How to Make CRANBERRY JEWEL CAKE WITH FLUFFY SAUCE
- Preheat oven to 350F. Lightly grease a 10 inch tube pan (do not use pan with removable bottom.
- Combine butter, 1/2 cup sugar, and the jelly in small microwaveable bowl. Heat on medium high approximately 1 minute until jelly is melted and mixture comes to boiling. Check frequently.
- Pour into prepared pan. Layer cranberries over jelly mixture.
- Place biscuit mix, sugar, shortening, milk, eggs, nutmeg, and vanilla in large bowl. With electric mixer at low speed, beat 30 seconds to blend; then beat at medium speed 4 minutes.
- Spoon batter carefully over cranberries in pan. Bake 40-45 minutes, or until cake tester inserted in center of cake comes out clean.
- Cool cake in pan on wire rack 1 minute. Loosen around edge; place serving plate on top and invert. Shake gently and lift off pan. Serve warm with Fluffy Sauce.
Note: You may bake this cake several hours ahead and reheat it just before serving. - To make Fluffy Sauce:
Place all ingredients in medium size bowl and beat well. The amounts are flexible, depending upon how many you are serving. Scoop into decorative bowl for serving. - NOTE: This sauce does have raw egg as an ingredient. I can tell you that I, and my family, have been eating this for over 40 years and not a soul as become ill!