CRANBERRY JEWEL CAKE WITH FLUFFY SAUCE
This recipe has been a family favorite for decades! It is easy, looks amazing when placed on a platter, and even better, it is delicious. It is not as sweet as many cakes, but the cranberries with the mixture they are in add that little extra touch. The "fluffy" sauce is a delightful topping for your slice of this beautiful cake. Note: I use it every Christmas as it makes a beautiful Christmas cake!
Provided by Lynn Pierce @alphachi
Categories Other Breakfast
Number Of Ingredients 16
Steps:
- Preheat oven to 350F. Lightly grease a 10 inch tube pan (do not use pan with removable bottom.
- Combine butter, 1/2 cup sugar, and the jelly in small microwaveable bowl. Heat on medium high approximately 1 minute until jelly is melted and mixture comes to boiling. Check frequently.
- Pour into prepared pan. Layer cranberries over jelly mixture.
- Place biscuit mix, sugar, shortening, milk, eggs, nutmeg, and vanilla in large bowl. With electric mixer at low speed, beat 30 seconds to blend; then beat at medium speed 4 minutes.
- Spoon batter carefully over cranberries in pan. Bake 40-45 minutes, or until cake tester inserted in center of cake comes out clean.
- Cool cake in pan on wire rack 1 minute. Loosen around edge; place serving plate on top and invert. Shake gently and lift off pan. Serve warm with Fluffy Sauce. Note: You may bake this cake several hours ahead and reheat it just before serving.
- To make Fluffy Sauce: Place all ingredients in medium size bowl and beat well. The amounts are flexible, depending upon how many you are serving. Scoop into decorative bowl for serving.
- NOTE: This sauce does have raw egg as an ingredient. I can tell you that I, and my family, have been eating this for over 40 years and not a soul as become ill!
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