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Add a photoRecipe from Eating Well Magazine Nov/Dec 1991
It has been a Thanksgiving tradition in the Mease home since 1991 when I came across it in an Eating Well magazine. This last year I cheated and put all the cake topping ingredients in the Cuisinart. This recipe would also be good with any other fruit base. I am going to make it with apples next and save the cranberry version for Thanksgiving. I hope you enjoy it as much as we do.
From The Cookie-Lady's Files
Servings: 12 Servings
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Ingredients
- 3 cups fresh or frozen cranberries, picked over
- 1 cup packed brown sugar
- 1/3 cup orange curacao or other orange liqueur
- 1 1/2 tsp. grated lemon zest
- 1 1/2 tsp. grated orange zest
- 1/2 tsp. ground nutmeg
- 1 Tbsp. fine, dry breadcrumbs
- 1 cup all-purpose white flour
- 1 tsp. baking powder
- 2 large eggs plus 2 whites
- 1 cup sugar
- 3 Tbsp. dark rum
Directions
- Position rack in the center of the oven and preheat oven to 375 degrees F.
- Place cranberries and brown sugar in a food processor and chop coarsely.
- Add curacao, lemon zest, orange zest and nutmeg
- Pulse two or three times until just combined and set aside for 10 to 15 minutes.
- Lightly oil a 10-inch baking dish with a 6-cup capacity and dust it with breadcrumbs.
- Spread the cranberry mixture evenly over the bottom of the dish.
- Sift together flour and baking powder twice.
- In a medium-sized bowl, combine eggs, whites and sugar and beat with an electric mixer at medium speed until frothy, about 2 to 3 minutes.
- Reduce speed to low and add rum and the flour mixture. Beat just until combined.
- Pour the batter over the fruit and bake for 30 to 35 minutes, or until the top is golden and the center is set. Cool on a rack.
- Serve warm or at room temperature
- (The clafty can be baked up to 8 hours ahead and held at room temperature.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 12 servings | |
| Calories 219 | |
| Calories from Fat 9 | 4% |
| Total Fat 0.99g | 1% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 122mg | 5% |
| Potassium 71mg | 2% |
| Total Carbs 46.07g | 12% |
| Dietary Fiber 1.6g | 5% |
| Sugars 35.67g | 24% |
| Protein 2.25g | 4% |
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Comments
December 13, 2011This looks awesome Sylvia! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
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