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Cranberry Cake Recipe
|Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Plain non fat yogurt||1 Cup (16 tbs)|
|Whole cranberry sauce||1 Cup (16 tbs)|
|Sliced almonds||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3227 Calories from Fat 1016
% Daily Value*
Total Fat 116 g177.7%
Saturated Fat 19 g94.8%
Trans Fat 0 g
Cholesterol 216.5 mg
Sodium 778.9 mg32.5%
Total Carbohydrates 504 g168.2%
Dietary Fiber 15.1 g60.5%
Sugars 270.1 g
Protein 58 g115.3%
Vitamin A 83.4% Vitamin C 25.1%
Calcium 65.8% Iron 120.5%
*Based on a 2000 Calorie diet
Lightly grease and flour pan.
Cream margarine; gradually add sugar, beating until fluffy.
Add egg and egg whites, beating after each.
Add almond extract.
Combine flour and baking powder.
Add flour mixture and yogurt, alternately, to sugar mixture, beginning and ending with flour mixture.
Pour batter in pan.
Spoon cranberry sauce evenly over batter; sprinkle with almonds.
Bake 25 minutes, or until cake pulls slightly away from sides of pan.