Cranberry Kuchen
Cranberry Kuchen
Ingredients and Method
Combine 1 well-beaten egg, ½ cup sugar, ½ cup milk, and 2 tablespoons salad oil. Sift together 1 cup sifted all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt; add to egg mixture. Mix well. Turn into greased 8 x 8 x 2 – inch pan.
Force ½ pound (2 cups) fresh cranberries through coarse blade of food chopper; dot over batter; top with Crumb Topper: Mix ¾ cup sifted all-purpose flour and ½ cup sugar. Cut in 3 tablespoons butter or margarine. Bake at 375° for 25 to 30 minutes. Serve warm.
Note:
Ocean Spray Craisins Dried Cranberries can be also used instead of the fresh cranberries, which was used in this photo.
Cranberry Kuchen was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Quick Breads”, page 48 of the Third Printing, 1970.
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Shirley-Ann Pearman
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