Spiced Cranberry Mascarpone Cake
Nutrition Facts
8 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
400 |
|
| % Daily Value* | ||
| Total Fat 19g | 25% | |
| Saturated Fat 12g | 59% | |
| Cholesterol 105mg | 36% | |
| Sodium 190mg | 8% | |
| Total Carbohydrate 53g | 19% | |
| Dietary Fiber 2g | 5% | |
| Sugars 34g | ||
| Includes Added Sugars 34g | 34% | |
| Protein 5g | ||
| Vitamin D 1mcg | 2% | |
|---|---|---|
| Calcium 47mg | 4% | |
| Iron 1mg | 8% | |
| Potassium 100mg | 2% | |
Ingredients
- 6 oz Cranberries, Whole, Fresh
- 1/4 cup Sugar
- 2 tbsp Sugar
- 1/4 cup Orange Juice, Fresh
- 1 each Cinnamon Stick
- 1 1/4 cup Flour
- 1 tsp Orange Zest
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 4 oz Butter, softened
- 1 cup Sugar
- 2 each Eggs
- 4 oz Mascarpone Cheese
- 1 tsp Vanilla Extract
- *Garnish* Powdered Sugar
Method of Preparation
Step 1
Preheat the oven to 350 degrees F.
Grease an 8" cake pan.
Step 2
Combine cranberries, 1/4 cup + 2 TBSP sugar, orange juice, and cinnamon stick in a small saucepan. Over medium-high heat, bring the mixture to a boil. Reduce to a low heat and cook until the liquid has evaporated, about 8 minutes.
Cool completely.
Step 3
In a large bowl beat butter and sugar. Cream together for a few minutes until light and fluffy.
Step 4
Add 1 egg at a time until combined.
Add mascarpone cheese and vanilla and mix until smooth.
Step 5
Add in dry ingredients and mix to just combine.
Spread batter into an even layer in the cake pan.
Step 6
Spread the cooled cranberry sauce over top of the batter.
Bake for 35 minutes, uncovered.
Cover the cake with foil and bake for an additional 15 minutes.
Step 7
Cool the cake for about 15 minutes before removing from the cake pan.
Run a butter knife around the edges, place a cutting board on top of the cake, flip over, and then flip the cake back upright.
Cool completely and then dust with powdered sugar.
