Cranberry Ripple Cake Food

RASPBERRY RIPPLE CAKE

Steps:

• Cake: Preheat oven to 350 degrees F. Spray a 9-inch Bundt tube pan with cooking spray and set aside.
• Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl. Beat with an electric mixer on medium speed for 2 minutes.
• Remove 1 cup of batter and transfer to a small bowl. Stir in raspberry preserves and food color and mix until well combined.
• Pour half of white cake batter into prepared tube pan. Top with raspberry cake batter. Pour over the remaining half of white cake batter. Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean. Remove and cool completely.
• Glaze: Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy.
• Icing: Mix all icing ingredients in a small bowl with a whisk until a smooth thick consistency.
• To serve, turn tube pan over onto a serving plate and gently lift pan to remove cake. Drizzle icing and glaze over top and down sides of cake.

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.

BUTTERSCOTCH-RUM RIPPLE CAKE

Steps:

• Combine first 8 ingredients and 5 eggs in large mixer bowl.
• Beat about 3 minutes.
• Mix 2 cups batter, remaining egg, pudding mix and topping in small mixer bowl.
• Beat about 1 minute.
• Pour half the plain cake batter into greased floured 12-inch bundt pan.
• Spoon half the butterscotch over the top.
• Cut through batter with knife to marble.
• Bake at 350° 1 1/4 hours or until cake tests done. May garnish with rum-flavored confectioners' sugar glaze.

BLUEBERRY RIPPLE CAKE

Steps:

• In a large bowl, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in pecans. Sprinkle half of the mixture into a greased 13x9-in. baking dish., Prepare cake mix batter according to package directions; spread over pecan mixture. Top with the blueberries and remaining pecan mixture; swirl with a knife. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

STRAWBERRY RIPPLE CAKE

Steps:

• Cream butter and sugar. Add beaten egg and mix.
• Sift together flour, baking powder and salt. Add alternately with milk. Do not beat -- just fold lightly together. Pour one-half of batter into a greased 8 x 8 inch pan.
• Combine crushed strawberries, pecans, 1/4 cup sugar and nutmeg.
• Pour one-half of strawberry mixture over the batter in pan. Top with remaining cake batter, then the remaining strawberry mixture.
• Bake in a 375 degree oven for 35 to 40 minutes. Suggestion: Serve warm topped with whipped cream or cool whip.

RASPBERRY RIPPLE CAKE

Steps:

• Grease a 23cm-deep, loose-bottomed cake tin and cut out a circle of baking parchment to fit into the bottom. Cut a thick strip of parchment to fit around the side of the tin. Heat oven to 190C/fan 170C/gas 5. Put the sugar and butter into a large mixing bowl. Using an electric whisk (or wooden spoon if you've got more time and energy), beat them together until creamy and soft. Crack in the eggs, one by one, giving a good beat after each addition. Stir in the vanilla extract, then the flour and baking powder, then stir through the milk to loosen the mixture. Carefully stir in half the raspberries, making sure you don't mix too vigorously or they will fall apart.
• Cook the cake for 25-30 mins until just about cooked through. Then, carefully take it out of the oven. Scatter the marshmallows all over the cake, trying to leave a 2cm border round the edge of the tin as the marshmallows will expand when cooking, then tuck raspberries into any gaps. Return to the oven for another 10 mins until the cake has fully cooked through and the marshmallows are lightly browned and gooey. Leave for 5 mins, then ease out of the tin, cut up and eat.

RASPBERRY CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
• Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.

SPICED CRANBERRY CRISP CAKE

Steps:

• Preheat oven to 350°. For topping, in a bowl, combine 3/4 cup cake mix, butter and water; stir in pecans. For cranberry filling, in another bowl, combine cranberries, sugar, preserves and 2 tablespoons cake mix., In a third bowl, combine cream cheese, eggs, milk, pie spice and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to a greased 13x9-in. pan. Spoon cranberry filling over top to within 1/2 in. of edges. Sprinkle with topping to edges of pan., Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool in pan on a wire rack.

BANANA-FUDGE RIPPLE CAKE

Steps:

• 1.
• Combine first 3 ingredients in a bowl, beating at medium speed of an electric mixer.
• Add bananas; beat well.
• Add eggs, 1 at a time, beating after each addition.
• Combine flour and soda; add to sugar mixture alternately with milk, beginning and ending with flour mixture.
• Mix after each addition.
• Stir in vanilla.
• Remove 1-1/2 cups batter, and set aside.
• 2.
• Combine 1 cup batter, syrup and cocoa; stir well.
• Pour remaining light-colored batter into a 12-cup Bundt pan coated with cooking spray.
• Spoon chocolate batter over batter in pan.
• Pour reserved light-colored batter over chocolate batter.
• Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes; remove from pan.
• Cool on a wire rack.
• Combine powdered sugar and next 2 ingredients; stir well.
• Drizzle over cake.