Cranberry Festival Cake (Fresh) - Recipe

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CRANBERRY FESTIVAL CAKE (FRESH)

Delightfully different... tender, smooth-textured cake with bright red tangy cranberries throughout. Serve as a delicious coffee/and... or milk/and... special for breakfast or brunch, luncheon or dinner dessert, or in-between munching.

Quick-Mix Recipe...

1/2 cup shortening
1 cup sugar
1 egg
2 cups sifted all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup milk
1/2 tsp. vanilla
1 cup fresh cranberries, each sliced in half

Preheat oven to 350°F.

Cream shortening and sugar until light and fluffy. Add egg, beating until thoroughly blended.

Sift together flour, baking powder, and salt. Stir the vanilla into the milk. Add dry ingredients alternately with the milk, mixing well after each addition.

Fold in halved cranberries. Pour into greased 8x8-inch square cake pan.

Sprinkle with sugar and bake at 350°F for 45 to 50 minutes.

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