Cranberry Pudd'n Cake

Over the past months I'd tried many new recipes and the Cranberry Pudd'n Cake is one of our new favorites. First I made it with blueberries as the recipe stated, but then I tried it with a mixture of blueberries and black berries and it was better. Next I tried Sweet Cherries and it was delicious! But then for Christmas I made it with fresh cranberries and it was the best ever! I can't wait to try rhubarb!

It is a very moist, almost pudding-like cake, do not over bake this cake!!!




Cranberry Pudd'n Cake
Recipe adapted from All Recipes

1 cup all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/3 cup milk
1/4 cup shortening (I used butter)
1 egg
1/2 teaspoon lemon extract (I used either 1/2 tsp vanilla or 2 TBL dark rum)
1 1/2 cups fresh cranberries (cherries, blackberries, blueberries or any fruit)

Topping:

2 eggs, beaten
1 1/4 cups ricotta cheese (I used 2 c. ricotta)
1/3 cup white sugar
1/4 teaspoon vanilla extract
Sprinkle of Powdered Sugar

Preheat the oven to 350 degrees. Grease a 9 inch square baking dish.

In a large bowl, stir together sugar and butter. Add the egg and flavorings. Next mix in milk, flour and baking powder.

Pour the batter into the prepared pan, and spread evenly.

Sprinkle blueberries over the batter.

For the topping in a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract.

Spoon ricotta mixture over the fruit, and spread evenly.

Bake until a knife inserted near the center comes out clean. Start checking if you cake is done after about 25 minutes. DO NOT OVER BAKE!

Cool completely and sprinkle with powdered sugar. Cut into squares and serve.



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