Cranberry Pudding Cake:

READY IN: 1hr 10mins
Recipe by Olha7397

Cranberry pudding on the bottom with cake on top made with dates, raisins and walnuts.

Top Review by Sydney Mike

Am not sure how this recipe could have escaped being made & reviewed for such a long time, 'cause I'm tellin' you ~ THIS IS ONE VERY WONDERFUL TASTING TREAT! What with all the dates & raisins & cranberries, I could have eaten it all by myself (well, much of it, anyway!), but I managed somehow to share it with a neighbor couple this one time! I look forward to enjoying this great keeper of a recipe again & again ~ Thanks, much, for sharing it! [Tagged, made & reviewed as part of my theme, You Call It Pudding, I Call It Delicious!, in the current My 3 Chefs event]

Ingredients Nutrition


  1. HEAT oven to 325°F Have ready 10 x 6 x 1 1/2 inch OR 8-inch square glass baking dish.
  2. COMBINE cranberries and water in saucepan and boil over high heat until the berries pop, about 5 minutes. Mix 1 cup sugar and cornstarch thoroughly and stir gradually into boiling mixture. Boil over high heat 1 minute. Stir in butter and nutmeg. Pour into baking dish.
  3. SIFT flour, baking powder and 1/2 cup sugar into a bowl. Add shortening and cut in finely. Add milk and mix well. Stir in dates, raisins and walnuts. Drop by large spoonfuls on top of cranberry mixture. Sprinkle with 2 tablespoons sugar.
  4. BAKE about 55 minutes or until topping is browned and cooked through. Serve warm with ice cream. Serves 6.
  5. Margo Oliver’s Most Treasured Recipes.

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