Christmas Cranberry Cake Food

TART CRANBERRY CAKE

Steps:

• In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve with whipped cream if desired.

CRANBERRY CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and nutmeg; add to the creamed mixture alternately with milk, beating well after each addition. Stir in cranberries and orange peel., Pour into a greased 11x7-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, combine sauce ingredients. Cook and stir over medium heat until heated through. Cut warm cake into squares; serve with cream sauce.

CRANBERRY CHRISTMAS CAKE

Steps:

• Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
• Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
• Spread in a buttered 9x13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.)
• Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!

CRANBERRY CHRISTMAS CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout. Spread in a buttered 9 x 13 inch pan. Bake 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting. Small pieces, about 1 x 2 inches, are easy to serve at a party.

CRANBERRY CHRISTMAS CAKE

Steps:

• Preheat oven to 350 degrees.
• Prep an 9 x13 pan with non-stick baking spray.
• Beat the eggs and sugar together with an electric mixer until slightly thickened and light in color.
• This mixture should form peaks when you lift the beaters out of the bowl.
• Add the butter, almond and vanilla extract to the egg mixture and continue to mix.
• Mix for two minutes.
• Slowly add in the flour but just until combined.
• Add the fresh cranberries.
• Stir the cranberries to mix throughout.
• Bake at 350 degrees for 40-50 minutes.
• Allow the cake to cool completely before cutting into slices.
• Garnish with powder sugar.
• Makes 16 servings.

CRANBERRY CHRISTMAS CAKE

Steps:

• Preheat oven to 350.
• Mix together dry ingredients.
• Add milk and melted butter, stir, this will be lumpy and thick.
• Mix in Cranberries.
• Pour in greased 8x8 pan.
• Bake for 45-50 minutes.
• Double this recipe and use a 9x13 pan.
• Serve with Butter Sauce.
• Bring 1 cup brown sugar, 3/4 cup whipping cream and 1/2 cup butter to a boil in a sauce pan.
• Boil for 10 minutes, stirring continuously.

CRANBERRY CHRISTMAS CAKE

Steps:

• Prepare the Cake Layers: Preheat oven to 350°F with racks in center and lower third positions. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in orange zest just until combined, about 30 seconds. Set aside.
• Whisk together flour, baking powder, cinnamon, salt, and baking soda in a medium bowl until well combined. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed just until combined after each addition. Fold in cranberries and vanilla using a rubber spatula until just combined.
• Coat 3 (9-inch) round cake pans with baking spray. Line bottom of pans with parchment paper, and lightly coat with baking spray. Divide batter evenly among prepared pans. Bake 2 pans on center rack and 1 pan on lower rack in preheated oven until a wooden pick inserted in centers of cake layers comes out clean, 20 to 22 minutes. Let cool in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks, about 1 hour.
• Prepare the Orange Buttercream: Beat butter, cream cheese, and salt with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Gradually add powdered sugar alternately with orange juice, beating on low speed until combined and smooth after each addition. Beat in vanilla. If desired, beat in milk, 1 teaspoon at a time, until Orange Buttercream reaches desired consistency.
• Assemble the cake: Place 1 cake layer on a platter or cake stand; spread top with about 1 cup Orange Buttercream. Add second cake layer; spread top with about 1 cup Orange Buttercream. Top with third cake layer; frost top and sides with remaining Orange Buttercream. Decorate with desired garnishes.

CRANBERRY CHRISTMAS CAKE

Steps:

• Preheat oven to 275 degrees. Spray a 10" removable-bottom tube pan (bundt or angle food) with cooking spray; flour lightly. In large bowl, place cranberries, pecans and raisins; sprinkle with 1 cup flour, tossing lightly to coat. In an extra-large mixing bowl, with mixer at medium speed, cram margarine/butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Into a medium bowl, sift 3 remaining cups flour, the baking powder, cinnamon, ginger, nutmeg and salt. At low speed, alternating with the brandy, add the dry ingredients to batter in three batches; fold in cranberry mixture. Pour the batter into the pan and smooth top. Bake about 3 hours, until pick inserted near center comes out clean. Remove pan to wire rack to cool completely. Meanwhile, for frosting, in large bowl, with mixer at medium speed, cream butter and sugar until light and fluffy. Beat in liqueur and vanilla. Using a metal spatula, frost cooled cake; then garnish with sugared frozen cranberries and lemon leaves if desired.

CRANBERRY CHRISTMAS CAKE

Steps:

• Butter 9 x 13 cake pan and set aside. Preheat oven to 350. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes.. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
• Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
• Spread in pan Bake for 40-50 minutes, or until ver lightly browned and a tooth pick inserted near the center of the cake comes out clean. (I baked mine 44 minutes.) Let cool completely and cut into slices. Small squares (1"-2") make this easy to eat at a party.

CRANBERRY CHRISTMAS CAKE RECIPE

Steps:

• Preheat the oven to 350°F. Line a 9x13 pan with parchment paper and set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, add the sugar and eggs. Beat for 6 minutes. The mixture will be thick, fluffy, and ribbon-like.
• Add the room temperature butter, orange zest, and vanilla extract. Beat for an additional 2 minutes on medium speed. Once done, remove the whisk attachment and swap it with the paddle attachment. Reduce the mixer speed to low and add in the flour slowly.
• Once mixed, and thick, fold in the cranberries. Evenly spread the mixture into the baking pan.
• Bake cake for 40-50 minutes or until the cake is golden brown with a flaky top layer. A toothpick inserted into the center of the cake will be clean once removed.
• Allow the cake to cool for one hour before removing it from the pan and slicing.