Recipe: Cranberry Cake with Warm Vanilla Sauce

CRANBERRY CAKE WITH WARM VANILLA SAUCE

"This recipe takes full advantage of cranberry season. I usually cut the cake into squares and drizzle it with the Vanilla Sauce."



4 tablespoons margarine, melted
3/4 cup sugar
3/4 light brown sugar
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 (12 ounce) can fat-free evaporated milk
2 cups chopped fresh cranberries, or 1 1/2 cups dried cranberries
1/2 cup chopped walnuts (optional)
Vanilla Sauce (recipe follows)

Preheat the oven to 350 degrees F. Coat a 13x9x2-inch baking pan with nonstick cooking spray.

In a large mixing bowl, beat the margarine, sugar, and brown sugar.

In another bowl, mix together the flour and baking soda. Gradually add the flour mixture to the margarine mixture alternately with the milk, mixing thoroughly after each addition. Fold in the cranberries and walnuts, if desired. Pour the batter into the prepared baking pan.

Bake for 20 to 25 minutes, or just until the top springs back when touched.

Cut into squares, and serve warm with the warm Vanilla Sauce.

VANILLA SAUCE

1/3 cup sugar
1/3 cup fat-free evaporated milk
3 tablespoons margarine
1 teaspoon vanilla extract

In a small saucepan, combine the sugar, evaporated milk, and margarine, and bring to a boil. Bowl for 4 to 5 minutes, or until slightly thickened. Remove from the heat, and mix in the vanilla. Serve warm over the Cranberry cake.

Makes 30 to 35 squares

Nutritional Information per Serving: Calories 114, Protein (g) 2, Carbohydrate (g) 23, Fat (g) 2, Calories from Fat (%) 19, Saturated Fat (g) 0, Dietary Fiber (g) 1, Cholesterol (mg) 1, Sodium (mg) 97

Diabetic Exchanges: 1 other carbohydrate, 0.5 fat

Source: Holly Clegg's Trim & Terrific Home Entertaining the Easy Way by Holly Clegg