Yield: 1 Servings
|2 cups||Fresh cranberries; ground|
|⅓ cup||Orange peel (1 medium orange), ground|
|⅓ cup||Funsten's Walnuts; ground|
|¾ cup||Firmly packed brown sugar|
|1½ cup||Pillsbury's Best All Purpose Flour*, sifted|
|1½ teaspoon||Double-acting baking powder|
|1 teaspoon||French's Vanilla|
BAKE at 350 degrees for 45 to 50 minutes. MAKES 8-inch square coffee cake.
Combine ground cranberries, orange peel, walnuts, brown sugar, and flour.
Set aside. Sift together 1½ cups flour, baking powder, and salt. Cream butter. Gradually add sugar, creaming well. Blend in egg and vanilla, beating well. Add the dry ingredients alternately with milk to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. Spread half of dough in well-greased and lightly floured 8 x 8 x 2-inch pan. Spread with half of cranberry mixture. Top with remaining dough. Decorate top with remaining cranberry mixture, crisscrossing to form a checked pattern. Bake at 350 degrees for 45 to 50 minutes. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt. For Mincemeat Coffee Cake: Substitute 1 cup prepared mincemeat for the cranberry mixture. Before baking, sprinkle a mixture of 2 tablespoons sugar, ¼ teaspoon French's Cinnamon and 1 teaspoon butter over crisscross top.
NOTES : "Senior Winner in Pillsbury's 4th Grand National Recipe and Baking Contest by Mrs. Lane Misenheimer, Grand Rapids, Michigan. Adapted by Ann Pillsbury."
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #853 by NGavlak@... on Oct 19, 1997