| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bobbie – no, Cakes, Cranberries, Desserts | 12 | Servings | |
INGREDIENTS
| 3/4 | c | Sugar |
| 3/4 | c | Margarine or butter; softneed |
| 1 | tb | Vanilla |
| 1 | Egg | |
| 1 | c | All-purpose flour |
| 1/2 | c | Yellow cornmeal |
| 1 1/4 | ts | Baking powder |
| 3/4 | c | Cranberries; fresh or frozen |
| 1/2 | c | Whipping cream |
| 2 | tb | Powdered sugar |
INSTRUCTIONS
CAKE TOPPING Heat oven to 350 F. Grease and flour 8 or 9" springform pan. In large bowl, combine sugar, margarine vanilla and egg; beat until well blended. Lightly spoon flour into measuring cup; level off. Stif in flour, cornmeal and baking powder until well mixed. Spoon into greased and floured pan. Sprinkle with cranberries. Press in slightly. Bake at 350 F. for 40-45 minutes or until edges are golden brown. Cool at least 1 hour and 15 minutes or until completely cooled. IN small bowl, combine whipping cream and powdered sugar; beat until stiff peaks form. Garnish torte with whipped cream. Store in refrigerator. Makes 12 servings. Per 1/12 th of recipe: 260 calories, 16 grams fat, 25% CFF, 30 mg. cholesterol, 200 mg. sodium Dietary Exchanges: 1 starch, 1 fruit, 3 fat. MC formatting by bobbi744@sojourn.com Recipe by: Pillsbury Chiristmas Baking, p. 32 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 20, 1998
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