Method

Preheat oven to 375°F.

Sift flour, soda and salt together; set aside. Cream sugars and shortening until fluffy. Add eggs and egg yolk, one at a time, beating well after each addition. Blend in lemon rind. Combine milk and lemon juice; add to creamed mixture alternately with flour mixture, beating after each addition on low speed of mixer. Stir in cranberry sauce.

Turn into well-greased and floured 9x13 pan. Bake at 375°F for 30-35 minutes or until cake tests done. Cool.

Frosting:

• 1/2 cup packed brown sugar
• 1 tbsp cornstarch
• 1/2 cup whole cranberry sauce
• 2 tbsp butter

Combine all ingredients in sauce pan; bring to boil. Simmer for 3 minutes. Spread on cake.

Contributor:  Shari Dewey

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