Ingredients

The following ingredients have 8 Servings
  • Light Brown Sugar
  • Butter
  • Grated Fresh Ginger
  • Fresh Cranberries
  • All Purpose Flour
  • Baking Powder
  • Salt
  • Butter
  • Sugar
  • Large Egg Yolk
  • Skim Milk
  • Vanilla Extract
  • Large Egg White
  • Cream of Tartar
  • Whipped Cream
  • Fat Free Whipped Topping

Instruction

  • Preheat oven to 350F.
  • Heat a 9-inch round cake pan over medium heat; coat pan with cooking spray. (Note: Do not use a springform pan.) Add brown sugar and 2 tablespoons butter to pan, stirring until melted. Stir in ginger; cook about 1 minute, stirring constantly. Remove from heat; arrange cranberries on top of brown sugar mixture.
  • Combine flour, baking powder and salt. Set aside.
  • Combine 1/4 cup butter and sugar in a large bowl; beat with a mixer at high speed until fluffy. Add egg yolks, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture, beating after each addition. Beat in vanilla.
  • Beat egg whites and cream of tartar with a mixer until stiff peaks form. Fold egg whites into batter; pour batter over cranberries in cake pan.
  • Bake 55 minutes, or until a wooden pick inserted in center comes out clean.
  • Top each serving with whipped cream or topping.