Cranberry Snack Cake

By Irene Hauner

 

1/2 cup butter or margarine, softened

1 cup sugar

eggs

1 teaspoon vanilla extract

1-1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1-1/2 cups fresh or frozen cranberries, chopped

 

TOPPING:

1-1/2 cups miniature marshmallows

1/2 cup packed brown sugar

1/2 cup chopped pecans

2 tablespoons butter or margarine, melted

 

In a mixing bowl, cream butter and sugar.  Beat in eggs and vanilla. 

 

Combine flour, baking powder and salt; add to creamed mixture alternately with milk.  Stir in cranberries. Pour into a greased 13 x 9 x 2 inch pan.  Sprinkle with marshmallows; lightly press into batter.  Sprinkle with the brown sugar and pecans.  Drizzle with butter. 

 

Bake at 350 degrees for 35 to 40 minutes or until done.  YIELD; 12 servings

 

Hint;  If you do not like the seeds in them; I cut the cranberries in about 4 slices and put them in a colander and shook until most of the seeds fell through.