Baked Cranberry Pudding

• 1 c. packed brown sugar
• 1/2 c. whipping cream
• 1 tsp. ground cinnamon
• 1 1/2 c. all-purpose flour
• 3 Tbsp. grated orange peel
• 1/2 tsp. cream of tartar, divided
• 1/4 c. butter or margarine, melted
• 2 eggs, separated
• 3 c. coarse chopped cranberries
• 1/2 tsp. ground nutmeg
• 1 tsp. baking powder
• 1/8 tsp. salt
• 2 tsp. vanilla extract

1. In a bowl, combine brown sugar and egg yolks.
2. Add whipping cream, vanilla, cinnamon and nutmeg; set aside.
3. In a large bowl, combine flour, orange peel, baking powder, 1/4 teaspoon cream of tartar and salt.
4. Stir in chopped cranberries and completely coat them.
5. Add brown sugar mixture and butter; mix well (batter will be very stiff).
6. Beat egg whites until foamy.
7. Add remaining cream of tartar; beat until soft peaks form.
8. Fold into batter.
9. Pour into a greased 9-inch spring-form pan.
10. Bake at 350u0b0 for 45 to 50 minutes or until a toothpick inserted near center comes out clean.

brown sugar, whipping cream, ground cinnamon, flour, cream of tartar, butter, eggs, cranberries, ground nutmeg, baking powder, salt, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915633 (may not work)