Cranberry Pudding Cake

Cranberry pudding on the bottom with cake on top made with dates, raisins and walnuts.

Heat oven to 325f have ready 10 x 6 x 1 1 / 2 inch or 8-inch square glass baking dish.

Combine cranberries and water in saucepan and boil over high heat until the berries pop , about 5 minutes.

Mix 1 cup sugar and cornstarch thoroughly and stir gradually into boiling mixture.

Boil over high heat 1 minute.

Stir in butter and nutmeg.

Pour into baking dish.

Sift flour , baking powder and 1 / 2 cup sugar into a bowl.

Add shortening and cut in finely.

Add milk and mix well.

Stir in dates , raisins and walnuts.

Drop by large spoonfuls on top of cranberry mixture.

Sprinkle with 2 tablespoons sugar.

Bake about 55 minutes or until topping is browned and cooked through.

Serve warm with ice cream.

Serves 6.

Margo olivers most treasured recipes.

fresh cranberries, water, sugar, cornstarch, butter, nutmeg, all-purpose flour, baking powder, shortening, milk, dates, raisins, walnuts, ice cream