Cranberry Custard Cake

• 1/3 cup butter or margarine
• 1/2 cup brown sugar
• 2 cups flour
• 1 tsp. baking powder
• ¼ tsp. salt 
• 1 egg, beaten 

Cranberry Custard Filling

• 1 1/2 cups sugar
• 1/2 cup butter or margarine 
• 1/2 cup flour
• 2 eggs, well beaten
• 4 cups cranberries, fresh or frozen

Cinnamon Sugar Topping 

• 1/4 cup sugar
• 1 tsp. cinnamon

1. Combine the butter and sugar and beat with an electric mixer. Add the remaining cake ingredients to make a crumbly dough. Take out 1 cup and save it for the third layer. Press the remainder into a 9 x 13" pan greased or sprayed with nonstick spray. 
2. To make the filling, beat the sugar and butter with an electric mixer. Add flour and eggs and mix well. Stir in the cranberries; spread on top of the base. 
3. Sprinkle reserved crumbs on top of cranberry mixture. 
4. Combine sugar and cinnamon and sprinkle on top of crumbs. 
5. Bake at 350 degrees F. for 45 to 50 minutes. Cool in the pan. 

Makes 12 to 15 servings

Did you enjoy this recipe?  It can be found in our book, Wild & Wonderful Cranberries, pg. 31.

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