| 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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