| 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, ?tsp. 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" springform pan. |
| 10 | Bake at 350°F. for 45-50 minutes or until toopick inserted near center comes out clean. |
| 11 | Meanwhile, for topping, bring sugar and orange juce to a boil in a saucepan. |
| 12 | Cook for 3 minutes or until sugar dissolves. |
| 13 | Reduce heat; add cranberries and simmer for 6-8 minutes or until berries begin to burst. |
| 14 | Remove from heat and cover. |
| 15 | When pudding tests done, place springform pan on a jelly roll pan. |
| 16 | Spoon warm crnaberry sauce evenly over top. |
| 17 | Return to the oven for 10 minutes. |
| 18 | Coll for 10 minutes before removing sides of springform pan. |
| 19 | Cool at least 1 hour or overnight. |
| 20 | Before serving, reheat at 350°F. for 10 minutes. |
| 21 | Serve with whipped cream, if desired. |
| 22 | Yield : 8-10 servings. |
| 23 | Submitted by:lucy meyring, walden, colorado "this is an old-fashioned pudding that"s a cranberry lover"s delight. |
| 24 | 32 |
