Join “Jayni’s Kitchen” this week for “Wintertime Desserts with Cookbook Author Judith Fertig.”

Host Jayni Carey and Fertig will prepare the following recipes, which are in Fertig’s cookbook “All-American Desserts.”

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Wintertime Cranberry and Orange Cake

—-

Filling:

2 1/2 cups fresh cranberries

1/2 cup sugar

For the sponge cake:

1 1/4 cups self-rising flour

1 1/2 cups sugar, divided

1/2 teaspoon baking powder

4 tablespoons unsalted butter, melted

2 eggs, beaten

1/4 cup heavy cream

grated zest of an orange, or 1 teaspoon orange oil

1 teaspoon vanilla extract

1/3 cup flaked almonds

2 cups heavy cream, whipped, to garnish

Preheat the oven to 325 degrees. Spray an 8-inch springform pan with cooking spray and set aside.

Filling: In a saucepan, heat the cranberries and sugar over medium-high heat until the cranberries pop, about 10 minutes. Set aside to cool slightly.

Mix up the sponge cake batter by stirring together the self-rising flour, 1 1/4 cups of the sugar, and baking powder in a bowl. Whisk the melted butter, eggs, and cream together in a saucepan or bowl, then stir into the dry ingredients. Stir in the orange zest and vanilla.

With a spatula, spread half the cake batter in the prepared pan. Spoon the cooked cranberries over the batter.

Spread the remaining half of the batter on top of the cranberries and sprinkle with flaked almonds and the remaining 1/4 cup sugar.

Bake for 1 hour, or until the pudding is browned on top and bubbling.

Let cool slightly in the pan, then slice and serve with a dollop of whipped cream. Serves 8.

Rum and Banana Cream

—-

1 cup heavy cream

2 tablespoons rum (white, dark, or spiced)

2 tablespoons light brown sugar, packed

2 very ripe bananas, mashed

freshly grated nutmeg

grated chocolate

Whip the cream with the rum and brown sugar. Fold in the mashed bananas.

Spoon into 6 chilled martini glasses or ice cream bowls. Dust each with grated nutmeg and grated chocolate and serve. Makes 6 servings.

Classic Hot Fudge Sauce

—-

2/3 cup sugar

1/2 cup unsweetened cocoa powder

3/4 cup heavy cream

1/2 cup corn syrup

2 tablespoons instant espresso coffee powder

2 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

Combine the sugar, cocoa, cream, corn syrup and espresso powder in a saucepan. Bring to a boil, stir for 4 minutes. Remove from the heat and whisk in the butter and vanilla. Whisk until smooth. Serve warm over ice cream, pound cake, or other desserts. Or transfer to a jar, cool, then cover and refrigerate. Keeps indefinitely. Makes about 2 cups.