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Light And Easy Fresh Cranberry Cake

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Ingredients

Adjust Servings:
1 1/2 cups reduced-fat baking mix
6 tablespoons sugar, divided
1 egg, lightly beaten
1/3 cup milk
1 cup cranberries, fresh or frozen thawed

Nutritional information

115.4
Calories
18 g
Calories From Fat
2 g
Total Fat
0.8 g
Saturated Fat
55.7 mg
Cholesterol
27.9 mg
Sodium
22.8 g
Carbs
1.1 g
Dietary Fiber
19.9 g
Sugars
2.3 g
Protein
51g
Serving Size

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Light And Easy Fresh Cranberry Cake

Features:
    Cuisine:

    This was just the dessert we were looking for! DH loved it, it reminded him of shortcake. I did add 1 t. vanilla extract just because I thought it needed it with the simple list of ingredients. I'm going to try this recipe with strawberries, blueberries and raspberries on top. Thanks!

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Light and Easy Fresh Cranberry Cake, This is a very good cake with no added butter or oil A good way to use up those holiday cranberries without the holiday guilt , This was just the dessert we were looking for! DH loved it, it reminded him of shortcake I did add 1 t vanilla extract just because I thought it needed it with the simple list of ingredients I’m going to try this recipe with strawberries, blueberries and raspberries on top Thanks!, This is a very good cake with no added butter or oil A good way to use up those holiday cranberries without the holiday guilt


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    Steps

    1
    Done

    In a Bowl, Combine Baking Mix, 4 Tablespoons or 1/4 Cup Sugar, Egg and Milk Just Until Blended.

    2
    Done

    Spoon Into a Greased and Floured 8-in Round Baking Pan.

    3
    Done

    in a Small Bowl, Toss Cranberries With Remaining Sugar; Spoon Evenly Over Batter.

    4
    Done

    Bake at 375 For 20-30 Minutes or Until a Toothpick Inserted Near the Center Comes Out Clean.

    5
    Done

    Cool on a Rack; Remove from Pan and Cut Into Wedges.

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    Peter Miller

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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