Cranberry Molasses Cake Food

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CRANBERRY MOLASSES CAKE WITH SWEET BUTTER SAUCE



Cranberry Molasses Cake with Sweet Butter Sauce image

This classic cranberry molasses cake, served warm with sweet butter sauce and a scoop of vanilla ice cream, is an extra-special treat for a holiday or really any night of the week.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 20

Number Of Ingredients 11

2 eggs
3/4 cup sugar
3/4 cup molasses
3/4 cup water
2 1/4 cups Gold Medal™ all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
2 1/4 cups fresh or frozen (thawed) cranberries
3/4 cup butter
3/4 cup heavy whipping cream
1 1/2 cups sugar

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat eggs, 3/4 cup sugar, the molasses and water with whisk. In medium bowl, mix flour, salt and baking soda. Stir flour mixture into liquid mixture just until moistened; fold in cranberries. Pour mixture in pan.
  • Bake 37 to 42 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
  • In 2-quart saucepan, heat Sweet Butter Sauce ingredients to simmering over medium heat, stirring constantly, until slightly thickened and sugar is dissolved.
  • Spray edge of sharp knife with cooking spray; cut warm cake into 5 rows by 4 rows. Serve cake with warm butter sauce.

Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 0 g

FRESH CRANBERRY CAKE



Fresh Cranberry Cake image

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

2 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 cup white sugar
3 tablespoons butter, melted
2 eggs, beaten
1 cup milk
3 cups fresh cranberries
1 cup white sugar
½ cup butter
½ cup heavy whipping cream
1 teaspoon vanilla extract

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

DELICIOUS CRANBERRY CAKE



Delicious Cranberry Cake image

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

3 eggs
2 cups sugar
3/4 cup butter
1 teaspoon almond extract
2 cups flour
2 1/2 cups cranberries
2/3 cup chopped pecans (optional)

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.

STEAMED CRANBERRY-MOLASSES PUDDING



Steamed Cranberry-Molasses Pudding image

This old-fashioned dessert has been a family tradition during the holidays for years. My children say it's just not Christmas without it! -Millicent Tilly, Watertown, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 10

1-1/3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 cup molasses
1/3 cup hot water
2 cups chopped fresh or frozen cranberries
BUTTER SAUCE:
1/2 cup butter, cubed
1 cup sugar
1 cup heavy whipping cream

Steps:

  • In a large bowl, combine the flour, baking soda and baking powder. Combine molasses and water; stir into dry ingredients. Fold in cranberries. Pour into a well-greased 4-cup pudding mold; cover., Place mold on a rack in a deep stockpot; add 1 in. of hot water to pan. Bring to a gentle boil; cover and steam for 1 hour or until a toothpick inserted in the center comes out clean, adding water to pan as needed. Let stand for 5 minutes before removing from mold. , In a small saucepan, melt butter; stir in sugar and cream. Cook and stir over medium heat for 3-5 minutes or until heated through. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce. ,

Nutrition Facts :

MOLASSES OATMEAL CRANBERRY COOKIES



Molasses Oatmeal Cranberry Cookies image

Make and share this Molasses Oatmeal Cranberry Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h45m

Yield 48 cookies, about

Number Of Ingredients 12

16 tablespoons cool unsalted butter, cut into chunks, plus additional
unsalted butter, for greasing the baking sheet
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups sugar
6 tablespoons unsulphured molasses
2 large eggs, at room temperature
2 teaspoons vanilla extract
3 cups rolled oats (do not use quick cooking)
2 cups dried cranberries

Steps:

  • Position oven rack in center of oven; preheat oven to 375°; lightly butter a large baking sheet; set aside.
  • In a bowl, whisk the flour, baking soda, cinnamon, and salt; set aside.
  • Use an electric mixer on medium speed to beat the butter until slightly softened, about 2 minutes.
  • Add in the sugar; beat until light, creamy, and pale yellow, about 3 minutes.
  • Add in molasses and beat until well combined, then beat in eggs one at a time; finally beat in the vanilla until smooth.
  • Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough starts to form; there will be some dry patches of flour left.
  • Scrape down the beaters, remove them, and stir in the oats and dried cranberries with a wooden spoon, just until evenly distributed and the flour is fully moistened.
  • Mound by rounded tablespoonfuls onto the prepared baking sheet, spacing about 3 inches apart.
  • Gently flatten the mounds a little with your hand or a rubber spatula.
  • Bake 12-14 minutes, until brown but still pliable and soft.
  • Leave cookies on baking sheet for a couple of minutes, and then transfer them to a wire rack to cool completely.
  • Cool baking sheet for at least 5 minutes and butter it again before baking another batch.
  • **May substitute raisins, dried blueberries, dried cherries, dried currants, or chopped dried pitted dates for the dried cranberries.

Nutrition Facts : Calories 111.7, Fat 4.4, SaturatedFat 2.6, Cholesterol 19, Sodium 68.3, Carbohydrate 16.5, Fiber 0.9, Sugar 7.9, Protein 1.7

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