Recipe - Cranberry Crisscross Coffee Cakemincemeat Coffee Cake

2 cup Fresh cranberries; ground
1/3 cup Orange peel (1 medium
orange), ground
1/3 cup Funsten's Walnuts; ground
Three fourths cup Firmly packed brown sugar
1 tablespoon Flour
1 One half cup Pillsbury's Best All Purpose
Flour*, sifted
1 One half teaspoon Doubleacting baking powder
One half teaspoon Salt
One fourth cup Butter
One half cup Sugar
1 Egg; unbeaten
1 teaspoon French's Vanilla
One half cup Milk

BAKE at 350 degrees for 45 to 50 minutes. MAKES 8inch square coffee cake.
Combine ground cranberries, orange peel, walnuts, brown sugar, and flour.
Set aside. Sift together 1 One half cups flour, baking powder, and salt. Cream
butter. Gradually add sugar, creaming well. Blend in egg and vanilla,
beating well. Add the dry ingredients alternately with milk to creamed
mixture, beginning and ending with dry ingredients. Blend thoroughly after
each addition. Spread half of dough in wellgreased and lightly floured 8 x
8 x 2inch pan. Spread with half of cranberry mixture. Top with remaining
dough. Decorate top with remaining cranberry mixture, crisscrossing to form
a checked pattern. Bake at 350 degrees for 45 to 50 minutes. *For use with
Pillsbury's Best SelfRising Flour, omit baking powder and salt. For
Mincemeat Coffee Cake: Substitute 1 cup prepared mincemeat for the
cranberry mixture. Before baking, sprinkle a mixture of 2 tablespoons
sugar, One fourth teaspoon French's Cinnamon and 1 teaspoon butter over crisscross
top.

NOTES : "Senior Winner in Pillsbury's 4th Grand National Recipe and Baking
Contest by Mrs. Lane Misenheimer, Grand Rapids, Michigan. Adapted by Ann
Pillsbury."

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MCRecipe Digest V1 #853 by NGavlak@aol.com on Oct 19, 1997