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Measurements

Cranberry Kuchen

12-16 servings

2 cups flour
4 tsp. baking powder
2 cups sugar
1 cup oil
6 Tbs. butter or margarine
1 tsp. salt
2 eggs, well beaten
1 cup milk
4 cups cranberries (1 lb.)

Blend flour, salt and baking powder. Set aside. Combine eggs, 1 cup sugar, and milk. Add to flour mixture along with oil. Blend until smooth. Pour batter into greased and floured 9x13 inch baking pan. Put cranberries through a food processor with a course blade. Sprinkle over batter. Mix 1 1/2 cups flour and 1 cup sugar. Cut in butter until mixture resembles coarse meal. Sprinkle over cranberries. Bake at 375 degrees F for 50 minutes or until done in the center. Cut into squares. Serve warm or cooled.

Serving Suggestions:
1. Goes well with hot tea or coffee.

Storage suggestions:
This can sit out but cover tightly with plastic wrap. This will keep up to 3 days sitting out or 1 week in freezer.

Check out this great German cookbook:
The German Cookbook: A Complete Guide to Mastering Authentic German Cooking by Mimi Sheraton


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