A little recipe I came up with when I had some cranberries left over from Thanksgiving.
- 1/2 cup margarine
- ½ cup Water
- 1 cup sugar divided
- 8 oz/1 cup fresh/frozen cranberries
- 3/4 cup flour
- ½ tsp baking powder
- pinch of salt
- ½ tsp ginger powder
- 1 tsp dried orange peel (or ½ tsp fresh orange zest)
- 2 eggs
- 1 ½ Tbsp Orange Juice
1Preheat oven to 350 degrees F. Grease a 9 inch pie dish.
2In a saucepan, combine water and ½ cup of the sugar.
3Add cranberries and bring to a boil.
4Cook until cranberries split-about 5 minutes.
5Pour into a well greased 9 inch pie dish and set aside,
6In a bowl combine remaining ½ cup sugar, flour, baking powder, salt, ginger and orange peel.
7In a separate, small bowl, combine eggs and orange juice
8Add the liquid ingredients to dry ingredients, mixing well, by hand.
9Pour batter over cranberries in the pie dish.
10Bake for 30 minutes, or until a toothpick inserted into cake comes out dry.
11Allow to cool slightly and turn cake upside down onto a plate.
12Serve warm or cool.
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