Serve this festive dessert topped with whipped cream!

Baked Cranberry Pudding

Ingredients

2 large eggs, separated
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, melted
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3 tablespoons grated orange zest
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cream of tartar, divided
1/8 teaspoon salt
3 cups coarsely chopped cranberries

Topping:

1-1/2 cups sugar
1/2 cup orange juice
2-1/2 cups whole cranberries
Whipped cream

Directions

~Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°.

~In a large bowl, beat brown sugar, cream, melted butter, vanilla, and egg yolks until well blended.

~In another bowl, whisk flour, orange zest, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar, and salt. Add chopped cranberries; toss to coat. Gradually add to sugar mixture, mixing well.

~Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes.

~Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook until sugar is dissolved, about three minutes. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, until berries pop, stirring occasionally, about seven minutes. Remove from heat; cover and keep warm.

Place springform pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer.

~Cool pudding on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove rim from pan.

~Cool at least one hour before serving.