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Picture of Cranberry-Maple Pudding Cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3079 kcal 154 %
  • Fat 160 g 247 %
  • Saturated 98 g 490 %
  • Carbs 393 g 131 %
  • Fiber 12 g 50 %
  • Protein 29 g 58 %
  • Cholesterol 622 mg 207 %
  • Sodium 2083 mg 87 %
  • Calcium 1163 mg 116 %
  • Magnesium 150 mg 36 %
  • Potassium 1426 mg 30 %
  • Iron 9 mg 50 %
  • Zinc 7 mg 67 %
  • Phosphorus 1178 mg 168 %
  • Vitamin A 1577 µg 175 %
  • Vitamin C 34 mg 38 %
  • Thiamin (B1) 1 mg 108 %
  • Riboflavin (B2) 5 mg 418 %
  • Niacin (B3) 8 mg 52 %
  • Vitamin B6 0 mg 35 %
  • Folate equivalent (total) 460 µg 115 %
  • Vitamin B12 1 µg 60 %
  • Vitamin D 5 µg 34 %
  • Vitamin E 8 mg 52 %
  • Vitamin K 25 µg 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cranberry-Maple Pudding Cake

Ingredients

  • 2 cups fresh or frozen cranberries
  • 1 cup pure maple syrup (grade B or grade A dark amber)
  • 2/3 cup heavy whipping cream
  • 3/4 teaspoon finely grated orange peel
  • Pinch plus 1/2 teaspoon salt
  • 2/3 cup all purpose flour
  • 1/3 cup yellow cornmeal (preferably stone-ground)
  • 1 1/2 teaspoons baking powder
  • 1 large egg
  • 3 tablespoons sugar
  • 1/2 cup whole milk
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Crème Fraîche, softly whipped cream, or vanilla ice cream

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