Sunday, January 21, 2018


 Here I go again with

I had a few cranberries left from making my
so when I saw
this recipe on FaceBook,
I decided to make it for our
home fellowship group.

..all those cranberries, Applesauce and pecans......


tablespoon Gold Medal™ all-purpose flour
cup dried cranberries 
NOTE: I didn't have dried so I used fresh cranberries...
if yours are large, cut them in half....  
2 1/2
cups Gold Medal™ all-purpose flour
tablespoon pumpkin pie spice 
NOTE; I didn't have this spice so I used Cinnamon and Ginger 
1 1/2
teaspoons salt
teaspoon baking powder
teaspoon baking soda
1 1/2
cups granulated sugar
cup butter or margarine, softened
1 1/2 teaspoon Vanilla 
NOTE; the original recipe did not call for ANY vanilla but I've
 never made a cake in my entire long life without adding it. 
1 1/2
cups applesauce
cup chopped walnuts or pecans
tablespoons powdered sugar to dust top of cake with AFTER it's totally cooled.

How to do it.....

  • 1
    Heat oven to 350ºF. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour. Toss 1 tablespoon flour and the cranberries to coat; set aside. In large bowl, mix 2 1/2 cups flour, the pumpkin pie spice, salt, baking powder and baking soda; set aside.
  • 2
    In large bowl, beat granulated sugar and butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, until smooth and blended. Reduce mixer speed to medium. Gradually beat in flour mixture alternately with applesauce until smooth. Stir in cranberry-flour mixture and walnuts. Pour into pan.
  • 3
    Bake 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack.
     Cool completely, about 2 hours
    . Sprinkle powdered sugar over cake. (I didn't do this)
    NOTE:  I made a thin glaze with powdered sugar, sour creme, milk and 
    a little bit of my CRANBERRY JAM 

    I love the flavor of this cake
    and the texture was surprising to me.....
    it seemed almost bread-like, as in Banana Nut Bread.
    Actually it was a cross between CAKE and BREAD, I think.

    Hoping everyone is staying warm and well....

Saturday, January 13, 2018

Cranberry Time.....

I LUV cranberries any way they are served !!

The Cranberry Sauce is what I  look forward to at our
Thanksgiving meal....and I made homemade cranberry sauce this year.
I like whole berry cranberry sauce
or the canned round kind.

I like cranberries in my chicken salad...
and I love them sprinkled in my salads...
and in my cereal....
and in homemade sweet breads...
one of my favorite cookie recipes has a handful of cranberries in the dough.

A sweet blogging friend made
and I could hardly wait to make it, too.
Her name is LISA and you should go over .....
her blog is adorable, just like her.


Lisa said her recipe made only one tiny jar
and knowing, without a doubt, that I was going to LUV this,
I doubled the recipe and got TWO tiny jars.

The great thing is that it's such an easy and quick recipe,
you can have fresh CRANBERRY JAM before you can
turn around twice.

Stacy gave me this adorable butter dish
and I sure like it.

It's in the PIONEER WOMAN line and as cute as all her other items....

and CRANBERRY JAM is hard to beat.


Cranberry Jam
1 cup of Cranberries
1 cup of Sugar
1/8 cup water
Tiny drop of vanilla (optional)
(I was worried this was not enough liquid but just wait.. It will be enough)

~Boil and stir all together until the cranberries start popping and soften. 
~Use an emerssion blender and blend until smooth and replace back on the stove. 
~cook on medium heat and stir until the jam makes a sticky coating on back of the spoon. 
~Pour into small mason jar.