From the Thermador and Tastespotting Ultimate Recipe Contest
Submitted by: Charmaine Anderson
Charmaine had an orange cake recipe with a crunch topping that inspired this version with the cranberries and sauce.
Prep time: 30 minutes with the sauce
Cook time: 35 minutes
2 Cups flour
1 Cup sugar
1 egg beaten
2 tsp. Baking Powder
1/2 tsp. Baking Soda
½ tsp. salt
3 T Oil
3 cups fresh Cranberries
The juice of 1 large orange and milk to make 2/3 cup
1 T. finely grated orange peel
Crush 3 whole graham crackers (1/2 C) and mix with 1/4 C brown sugar, 1/4 C of fine chopped nuts (optional) and 1/4 C melted butter - Press into the bottom of a well-greased Bundt pan and up the sides a little. Mix dry ingredients together. Add orange juice mixture, egg and oil. Mix well (will be a stiff batter, add 1 T of milk if it seems too dry) add cranberries and peel. Pour over the crunch mixture carefully. Bake @ 350 for about 35 min. Serve with warm sauce.
Melt 1/4 C butter in a sauce pan add 2 T flour and stir for one minute on medium heat. Add 1 C. sugar 3/4 C. fresh orange juice and 1 T. orange peel and 1/2 C whipping cream. Bring to a boil. Serve warm over the cake.