This was my favorite new recipe this Christmas season. My sister-in-law, Alicia Chilcote, made the cake for my birthday in November. I liked her version but thought it needed a little orange zing in the cake and the sauce. I also have an Orange Crunch Cake I like and decided to put the crunch topping on this. I cut half the fat from the original sauce and the cake only has 3 T. of oil, which I questioned but it works. The fresh cranberries add all the needed moisture. This is a very nice holiday or winter dish.
THE CRUNCH TOPPING - Crush 3 whole graham crackers (1/2 C) and mix with 1/4 C brown sugar, 1/4 C of fine chopped nuts (optional) and 1/4 C melted butter - Press into the bottom of a well greased bundt pan and up the sides a little.
2 Cups flour
1 Cup sugar1 egg beaten
2 tsp. Baking Powder
1/2 tsp. Baking Soda½ tsp salt
3 T Oil
3 cups fresh Cranberries (sort out the squishy ones)
The juice of 1 large orange and milk to make 2/3 cup
1 T. finely grated orange peel
Melt 1/4 C butter in a sauce pan add 2 T flour and stir for one minute on medium heat. Add 1 C. sugar 3/4 C. fresh orange juice and 1 T. orange peel and 1/2 C whipping cream. Bring to a boil. Serve warm over the cake. Lovely, lovely!