Cranberry Cream Torte
Adapted from a recipe by Marjorie Castle
Equipment
- 1 deep dish pie plate
Ingredients
- 3 cups fresh or frozen cranberries
- 1-3/4 cups granulated sugar divided
- 2 large eggs
- 1/2 cup unsalted butter melted and cooled
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 325F.
- Stir together the cranberries with 1/2 cup sugar.
- In another bowl, whisk eggs with the remaining sugar, cooled melted butter and vanilla.
- Add flour and salt to make a batter, then fold in the nuts.
- Spray a deep dish glass pie plate with Baker's release spray.
- Put a light covering of the batter on the bottom, of the pan, then add the sugared cranberries.
- Top with remaining batter as best you can.
- Bake for approximately 2 hours or until the center is set and does not jiggle. This baked far longer than stated in the recipe (that only called for 60 minutes), but it did turn out well in the end.
- Serve warm, with ice cream or cool whip.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 353kcalCarbohydrates: 32gProtein: 6gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 95mgSodium: 122mgPotassium: 131mgFiber: 3gSugar: 11gVitamin A: 584IUVitamin C: 7mgCalcium: 30mgIron: 2mg
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