Topsy-Turvy Cranberry Cakes
You can never have too many dessert recipes, so give Topsy-Turvy Cranberry Cakes a try. One portion of this dish contains about 8g of protein, 29g of fat, and a total of 619 calories. This recipe serves 4. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 55 minutes. Head to the store and pick up baking powder, orange juice, butter, and a few other things to make it today.
Instructions
In a small saucepan, combine cornstarch and 1/4 cup sugar. Stir in orange juice and 1/2 teaspoon orange peel; add cranberries. Cook over medium heat until the berries pop, about 15 minutes; set aside.
In a small bowl, cream butter and remaining sugar until light and fluffy.
Add egg and beat well. Beat in remaining orange peel.
Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with coconut milk, beating well after each addition.
Sprinkle walnuts into four greased 4-in. fluted tube pans. Spoon cranberry mixture over walnuts; pour batter into pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack.
Serve warm with ice cream.