Rating: 3.5 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2
  • 12 Ratings

Microwaving results in an incredibly moist cake because you are steaming it to bake it through.

Source: Better Homes and Gardens

Gallery

Credit: Con Poulos

Recipe Summary

total:
15 mins
Servings:
3
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat the inside of 3 6-ounce microwave-safe mugs with nonstick cooking spray; set aside. Place cranberries and orange juice in a medium microwave-safe bowl. Microwave on 100% power (high) for 30 seconds. Set aside.

    Advertisement
  • Cut cake into 2-inch pieces. Place cake in a food processor. Cover and process until crumbs form. Add butter, egg, vanilla, baking powder, and salt. Cover and process until a batter forms. Stir batter into cranberry mixture.

  • Spoon batter into mugs. Microwave on 100% power (high) for 2 minutes or until a toothpick inserted near the center comes out clean. Serve warm topped with Bourbon Hard Sauce and cherries, if desired.

*

If you are not able to find the gingerbread-flavored pound cake substitute 1/2 of a 10.75-ounce loaf plain pound cake and add 1/8 teaspoon each ground ginger and ground cinnamon to the batter.

Bourbon Hard Sauce:

In a small bowl combine 1/4 cup butter, softened, 1/4 cup powdered sugar and 1 teaspoon bourbon or vanilla. Stir until just combined.

Nutrition Facts

542 calories; fat 34g; cholesterol 160mg; saturated fat 20g; carbohydrates 54g; mono fat 8g; poly fat 1g; trans fatty acid 1g; insoluble fiber 2g; sugars 39g; protein 4g; vitamin a 996.4IU; vitamin c 3.1mg; riboflavin 0.1mg; niacin equivalents 0.3mg; folate 10.5mcg; vitamin b12 0.2mcg; sodium 707mg; potassium 53mg; calcium 92mg; iron 1.2mg.
Advertisement