CRANBERRY CAKE
"Always welcomed on holidays, this pudding-like dessert is my mother's recipe," says Medford, Oregon field editor Marion Lowery.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8-10 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
CRANBERRY POUND CAKE WITH CRANBERRY GLAZE
Scrumptious pound cake dotted with fresh tart cranberries, and topped with a rich cranberry glaze. I love cranberries, and this is a unique and delightful way to utilize them.
Provided by KitchenCraftsnMore
Categories Dessert
Time 1h45m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Cake: Preheat oven to 350F with shelf in middle of oven.
- Butter and flour 3-quart bundt cake pan.
- In large bowl of electric mixer, cream butter; add sugar, a little at a time, until light and fluffy; add eggs, one at a time, beating well after each.
- Sift flour, baking powder, baking soda, ginger and salt; add to creamed mixture alternately with buttermilk (begin and end with flour); fold in cranberries; spoon batter into prepared cake pan; smooth the top.
- Bake 1-1/4 hours or until tester comes out clean; cool on rack 10 minutes; turn out; allow to cool completely.
- Glaze: In heavy saucepan, over moderate heat, cook sugar and water; stir and wash down crystals on side of pan with brush dipped in water; add cranberries; bring to a boil; boil, undisturbed, until mixture reaches 250F;.
- strain through fine sieve, pressing hard on solids;.
- allow to cool slightly; brush on cake.
Nutrition Facts : Calories 301.6, Fat 10.5, SaturatedFat 6.2, Cholesterol 67, Sodium 130.7, Carbohydrate 50, Fiber 1.4, Sugar 36.2, Protein 3.3
DELICIOUS CRANBERRY CAKE
We eat this colorful, moist cake at our women's church meetings. It's really easy to make and very tasty. The almond flavoring really blends well with the cranberries. I buy bags of cranberries when there are sales during the holidays, then freeze some so I can enjoy this treat all year round. For those with hard nut allergies, leave them out, or try sunflower seeds or peanuts. Vanilla extract can be substituted for almond extract.
Provided by Recipe Junkie
Categories Dessert
Time 55m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- In mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes.
- Add butter and extract.
- Beat 2 minutes.
- Stir in flour just until combined.
- Stir in cranberries and pecans.
- Spread in greased 9"x13" pan.
- Bake at 350 F for 45-50 minutes.
CREAMY CHEESECAKE WITH CRANBERRY COMPOTE
This cheesecake is a great make-ahead dessert. You can prepare the cranberry compote the night before and let it chill along with the cheesecake. The tartness of the cranberries is the perfect complement to the creamy richness of the cake.
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
- For the crust: Brush a 10-inch springform pan with some of the melted butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan. Use the back of a measuring cup or a drinking glass to pack the crust firmly and evenly into the edges of the pan. Bake until browned, 15 to 18 minutes. Let cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides. Place the pan on a baking sheet.
- For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined, scraping down the sides of the bowl as needed. Add the cream and vanilla extract, and mix until just combined. Beat in the eggs one at time, beating the mixture after the last egg until just combined (take care not to overmix or the cake will turn into a souffle).
- Pour the filling in to the crust. Bake until the cheesecake is slightly golden and barely set in the middle when the pan is tapped, about 1 hour and 20 minutes (the cake might puff up slightly while in the oven, but that is okay; it will deflate as it cools). Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
- Run a thin knife or spatula around the cake to release it from the sides (this also helps reduce cracks in the top of the cake as it chills). Cover the cheesecake with plastic wrap and refrigerate overnight.
- For the cranberry compote: Stir the sugar, dried cranberries and 1 cup water together in a medium saucepan. Bring to a boil over medium-high heat and then add the fresh cranberries. Reduce the heat to medium and simmer, stirring occasionally, until most of the fresh cranberries have burst and the sauce is slightly thickened, 8 to 10 minutes. Transfer the compote to a heat-safe bowl and let it cool slightly before covering the bowl with plastic wrap and refrigerating until it is completely chilled. The cranberry sauce will thicken as it cools. (This can be made up to one day in advance.)
- For serving: Spread the cranberry compote in an even layer on top of the chilled cheesecake. The cheesecake will sink a bit in the center as it cools so it creates a perfect well for the cranberry compote. Run a thin knife or spatula between the cake and the sides again, then release the sides of the springform pan and remove the ring from the cheesecake base. Set the base on a cake platter, slice and serve.
CRANBERRY UPSIDE-DOWN CAKE
The secret to getting the fruit sweet and caramelized in this glistening jewel-like cake is letting it bake and bubble in the cake pan before adding the batter. Since you use only one bowl, cleanup is a breeze.
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- For the cranberries: Preheat the oven to 450 degrees F. Place a cooling rack in a rimmed baking sheet. Grease the bottom and sides of a 9-inch round cake pan with butter. Line the bottom of the pan with parchment and butter the parchment.
- Mix the cranberries, butter, sugar, orange zest and juice in the prepared cake pan until well coated. (The butter will start to clump up from the cold fruit, and that is okay.) Bake until the cranberries are very soft and caramelized, 40 to 45 minutes.
- For the cake: Meanwhile, beat the butter, sugar, cream, eggs, vanilla and almond extract in a large bowl with an electric mixer on medium speed until well combined. Add the flour, baking powder and salt and mix until combined.
- Reduce the oven to 350 degrees F. Pour the cake batter on top of the cranberries and smooth out the top with a rubber spatula (the juice from the cranberries will float on top of the cake a little). Tap the pan on the counter three times to evenly distribute the batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, 65 to 70 minutes.
- Cool the cake on the prepared rack for 10 minutes. Invert the cake onto the rack and remove the parchment. Put any cranberries that fall off or that stick to the pan on top of the cake. Let cool completely on the rack, about 1 hour. Brush the top with the honey and dollop whipped cream in the center of the cake before serving.
ORANGE-CRANBERRY BUNDT CAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
- Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
- In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
- Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.
CRANBERRY CAKE
Clients of the company I work for give us fresh cranberries every year at Thanksgiving. this year, I decided to actually DO something with them. I made this cranberry cake several times in one week because we just can't get enough of it. It's sweet with a golden crumb, soft and moist, and dense without being heavy, with juicy explosions of tart cranberries. This is also really easy; it comes together in about 10 minutes. Sometimes, I will cover it in whipped cream, but lately I have been baking it instead with a topping of pecans caramelized in butter and brown sugar. Recipe makes 1 9x13 or 1 10" springform cake
Provided by Jaelini
Categories Breads
Time 1h10m
Yield 1 pan, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Lightly grease a 9x13 pan or a 10" springform pan.
- Beat eggs and sugar together for 5-7 minutes; the eggs will increase in volume quite a bit, streaming into ribbons when you lift the beaters. They will also turn pale yellow. Add butter and flavorings and beat for 2 minutes. Stir in flour and fold in cranberries. Pour into greased pan.
- Optional pecan topping:
- Heat the butter in a pan over medium-high heat. Add the sugar and stir. Add the toasted pecans and cook for several minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts smell toasted. Spread over the cake batter and bake as above.
- Bake 45-50 minutes for a 9x13, or a little over an hour for the springform. You made need to tent the cake with foil in the last 15 minutes or so to keep the top from browning.
- Cool completely before serving.
Nutrition Facts : Calories 449, Fat 23.4, SaturatedFat 10.7, Cholesterol 93.5, Sodium 48.9, Carbohydrate 57.5, Fiber 2.3, Sugar 39.1, Protein 4.8
EASY CRANBERRY AND APPLE CAKE
Steps:
- Preheat the oven to 325 degrees F.
- Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
- Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
FRESH CRANBERRY CAKE
A beautiful and easy cake to make! Great for the holiday season and even better in the summer with any fresh berry you have on hand!
Provided by Deborah Day
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine flour, baking soda, and salt in a bowl. Beat 1 cup sugar and 3 tablespoons melted butter with a whisk until well mixed. Add eggs and beat until smooth. Stir flour mixture and milk into egg mixture until batter is well blended. Fold cranberries into batter until just mixed and pour into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
- For sauce, heat 1 cup sugar, 1/2 cup butter, heavy cream, and vanilla extract in a saucepan over medium-low heat; cook and stir cream sauce until sugar is dissolved, about 10 minutes. Pour hot sauce over hot cake. Allow cake to cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 53.5 g, Cholesterol 74.2 mg, Fat 15.7 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 9.5 g, Sodium 587.1 mg, Sugar 35.4 g
CRANBERRY CAKE WITH HOT BUTTER SAUCE
You can substitute blueberries, blackberries, or raspberries in place of cranberries if you prefer. This came from American Profile - Home for the Holidays - Phyllis Willink.
Provided by Ceezie
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Grease a 13-by-9-inch glass baking pan.
- To make the cake, sift together flour, baking powder and salt in a small bowl. Combine butter and sugar in a large bowl. Beat with a mixer on medium speed until well blended. Add eggs. Add milk alternately with the dry ingredients, starting and ending with dry ingredients. Mix well. Stir in cranberries. Bake 30 minutes or until wooden pick inserted comes out clean.
- To make the sauce, combine all ingredients in saucepan over medium low and
- cook 10 minutes or until sugar is melted, stirring frequently. Pour hot over cake.
CRANBERRY SAUCE BUNDT CAKE
I cannot remember where I found this recipe but it has been enjoyed many times. Uses whole berry cranberry sauce which gives the cake a pretty swirl effect. This works well served as a dessert or served during a brunch.
Provided by HokiesMom
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- Stir in extract.
- Combine flour, baking powder, baking soda, and salt.
- Add to the creamed mixture alternately with the sour cream, beating well after each addition.
- Spoon one-third of the batter into a greased and floured 10-inch Bundt pan.
- In a small bowl, pour out whole berry cranberry sauce and stir ingredients together as in the can they are separated.
- Top the cake mixture with one-third of the cranberry sauce (make sure not to bring it to the sides as it is difficult to remove from the pan).
- Repeat layers two times.
- Sprinkle top with finely chopped pecans.
- Bake at 350 degrees for 65-70 minutes or until toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing cake from pan onto a wire rack.
- Cool completely then place on cake plate.
- Combine icing ingredients until smooth.
- Drizzle icing over cake.
- Let set before serving.
Nutrition Facts : Calories 512.5, Fat 22.4, SaturatedFat 11.8, Cholesterol 96, Sodium 425.9, Carbohydrate 73.3, Fiber 1.7, Sugar 47.3, Protein 6.3
CRANBERRY & HAZELNUT CAKE
A versatile and light fruitcake with a hint of spice and plenty of juicy cranberries and cherries - ice as you wish!
Provided by Cassie Best
Categories Dessert
Time 1h55m
Yield Cuts into 12 slices
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. grease a deep 20cm cake tin and line with baking parchment - high enough to come 2.5cm above the top of the tin. Put the raisins, cherries, all the cranberries, orange zest and juice, and alcohol into a small pan. Bring to the boil and leave to simmer for 3 mins, until the cranberries have softened a little and most of the liquid has evaporated. Set aside to cool.
- Put the sugar, butter and vanilla in a bowl and beat with an electric mixer until pale and fluffy. Add the eggs, flour, almonds, hazelnuts and mixed spice. Whisk again until just combined, then stir through the soaked fruit and any remaining juices. Tip the cake mixture into the tin and level the top, then bake for 1 hr 20 mins, until a skewer pushed into the centre of the cake comes out clean. If the skewer has any uncooked cake mixture on it, return it to the oven for 10 mins, then check again. Leave in the tin to cool. Will freeze for 4 months wrapped in cling film then foil.
Nutrition Facts : Calories 492 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
CRANBERRY UPSIDE-DOWN CAKE
Sweetened whipped cream is the perfect accompaniment to this slightly spicy dessert. The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
- With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
- Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.
CRANBERRY SPICE CAKE
Provided by Karen DeMasco
Categories Cake Food Processor Dessert Christmas Thanksgiving Cranberry Fall Winter Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 26
Steps:
- For cake:
- Preheat oven to 350°F. Coat bottom and sides of cake pan with nonstick spray. Line bottom with parchment paper; coat paper with spray. Whisk flour and next 5 ingredients in a medium bowl and set aside. Pulse cranberries in a food processor until finely chopped but not puréed; set aside.
- Stir sugar, brown sugar, and oil in another medium bowl to blend. Add eggs one at a time, stirring to blend between additions. Whisk in sour cream, orange zest, lemon zest, and vanilla.
- Whisk in dry ingredients in 3 additions, alternating with cider in 2 additions and whisking to blend. Fold in chopped cranberries. Scrape batter into prepared pan; smooth top.
- Bake, rotating pan halfway through, until a tester inserted into center of cake comes out almost clean,1 hour-1 hour 10 minutes. Transfer pan to a wire rack; let cake cool in pan for 15 minutes. Run a thin knife around inside of pan to release cake; turn out cake onto rack. Peel off parchment paper, then flip cake and let cool for 20 minutes.
- For lemon glaze:
- Whisk powdered sugar, lemon zest, lemon juice, and salt in a small bowl. Spread glaze over warm cake, allowing it to drip down sides. Let stand until glaze becomes crackly, about 1 hour. Serve at room temperature. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
- Serve cake with Citrus-Cranberry Compote , if desired.
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