Ingredients
2/3
cup canned jellied cranberry sauce (from 16-oz can)
1/3
cup chopped walnuts or pecans
3
tablespoons sugar
1
teaspoon grated lemon peel
1/4
teaspoon ground cinnamon, if desired
2
cups all-purpose flour
2
teaspoons baking powder
1/2
to 1 teaspoon salt
1
cup sugar
1/3
cup butter or margarine, softened
1
teaspoon lemon extract or grated lemon peel
2
eggs
3/4
cup milk
Preparation
Heat oven to 350°F. Generously grease 9-inch square pan with shortening; lightly flour. In medium bowl, mix all topping ingredients. Set aside.
In small bowl, mix flour, baking powder and salt. In large bowl, beat 1 cup sugar and the shortening with electric mixer on medium speed until well blended. Add lemon extract and eggs; beat well. Alternately add flour mixture and milk to butter mixture, beating until well combined. Pour batter into pan.
Drop topping by teaspoonfuls evenly onto batter. Spread topping over batter.
Bake 42 to 47 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes. Serve warm or cool.
