Autumn fruit is the buried treasure at the bottom of this moist, golden pudding cake.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2003
Ingredients
Cake:
Method
In bowl, whisk brown sugar with butter until blended. Scrape into 12-cup (3 L) oval glass baking dish, spreading evenly. Layer apples and cranberries over top.
Cake: In large bowl, beat butter with granulated sugar until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla and orange rind. In separate bowl, whisk flour, ground almonds, baking powder, cinnamon and salt. Add to butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon over fruit, smoothing top. Sprinkle with sliced almonds.
Bake in centre of 350°F (180°C) oven until golden and cake tester inserted in centre of cake comes out clean, about 55 minutes. Dust with icing sugar. Serve warm or at room temperature. (Make-ahead: Set aside for up to 4 hours.)
Nutritional facts <b>Per serving:</b> about
- Sodium 363 mg
- Protein 8 g
- Calories 542.0
- Total fat 27 g
- Cholesterol 128 mg
- Saturated fat 14 g
- Total carbohydrate 70 g
%RDI
- Iron 16.0
- Folate 20.0
- Calcium 11.0
- Vitamin A 23.0
- Vitamin C 7.0
