Cranberry Vanilla Can Cakes Food

CRANBERRY MERINGUE CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans., With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Add remaining vanilla; continue beating until stiff glossy peaks form. Spread over batter in pans; sprinkle with pecans. Bake 25-30 minutes or until meringue is lightly browned., Meanwhile, for filling, combine cranberries, sugar, orange zest and orange juice in a small saucepan. Cook, uncovered, over medium heat 7-10 minutes or until berries pop, stirring occasionally. Remove from heat; cool slightly. Transfer to a food processor; pulse until cranberries are coarsely chopped. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Fold in cranberry mixture., Loosen sides of cakes from pans with a knife. Carefully invert each cake onto a plate (meringue will crack); remove paper. Invert again onto a wire rack; cool completely., Place one cake layer on a serving plate. Gently spread with filling. Top with remaining cake layer, meringue side up. Refrigerate leftovers.

CRANBERRY VANILLA COFFEECAKE

Steps:

• Preheat oven to 375°F with rack in middle. Generously butter a 9- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter parchment.
• Scrape seeds from vanilla bean into a food processor with tip of a paring knife (reserve pod for another use if desired). Add sugar and pulse to combine. Transfer to a bowl.
• Pulse cranberries with 1/2 cup vanilla sugar in processor until finely chopped (do not purée).
• Whisk together 2 cups flour, baking powder, and salt.
• Beat together 1 stick butter and 1 cup vanilla sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Scrape down side and bottom of bowl. Reduce speed to low and mix in flour mixture and milk alternately in batches, beginning and ending with flour, until just combined.
• Spread half of batter in pan, then spoon cranberries over it, leaving a 1/2-inch border around edge. Top with remaining batter and smooth top.
• Blend remaining 1/4 cup vanilla sugar with remaining tablespoon each of butter and flour using your fingertips. Crumble over top of cake.
• Bake until a wooden pick inserted into cake (not into cranberry filling) comes out clean and side begins to pull away from pan, 45 to 50 minutes. Cool in pan 30 minutes, then remove from pan and cool completely, crumb side up.

VANILLA CRANBERRY CAN CAKES (SANDRA LEE)

Steps:

• Preheat oven to 400 degrees F. Spray the inside of 5 (16-ounce) cranberry cans (or similar) with cooking spray.
• In a large mixing bowl, combine muffin mix, juice, cranberries (save the remaining contents from the other 3 cans for pancakes!), coconut, vanilla, and cinnamon. Stir to combine. Divide batter among the prepared cans and place cans on a baking sheet. Make sure to tap cans on the counter to get out all the air bubbles. Bake in oven for 25 to 30 minutes, or until tester comes out clean.
• For a nice presentation, decorate can.

CRANBERRY MERINGUE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray.
• In an electric mixer on high speed, beat the egg whites until soft peaks form. Add the granulated sugar slowly, then the vanilla, baking powder and salt while beating, about 2 more minutes. Fold in the ginger snaps and walnuts.
• Transfer the batter to the prepared pan. Bake for 30 to 40 minutes. Let the cake cool for 15 minutes, then remove the springform.
• For the frosting: In an electric mixer, beat the cream cheese, sour cream, powdered sugar and vanilla extract until soft peaks form and the mixture is smooth. Make sure the mixture has no lumps.
• To assemble: Using an offset spatula, spread the frosting all over the cake. Garnish with the Sparkling Cranberries and serve.
• Cook the agave nectar and 1/4 cup water in a saucepan over medium-low heat, 1 to 2 minutes. (Make sure not to let the syrup get too hot because the cranberries will pop.) Remove from the heat; stir in the cranberries. Cover and chill for 3 to 5 hours.
• Line a baking sheet with parchment paper. Place the granulated sugar in a large bowl or baking dish. Drain the cranberries in a colander. Add 5 cranberries at a time to the sugar, gently tossing to coat. Place the cranberries in a single layer on the prepared baking sheet and let dry completely.

CRANBERRY PUDDING CAKE

Steps:

• Preheat oven to 400 degrees F.
• In a saucepan combine first 4 ingredients (cranberries - orange peel) and a pinch of salt. Bring to a boil, stirring occasionally until cranberries pop. Reduce heat and simmer for one minute. Remove from heat.
• In a bowl whisk together flour, cornmeal, baking powder and 1/2 teaspoon salt.
• In another bowl whisk together egg and sugar.
• Whisk in the milk, melted butter and flavoring (see note above)into the egg/sugar mixture.
• Pour cranberry mixture into an 8x8" pan. Pour batter over cranberries.
• Bake cake for 30 minutes or until cake is golden and cranberries are bubbling at the edges.
• Cool for 15 minutes before serving.
• Best served warm with ice cream, but I also liked it cold.

CRANBERRY ANGEL FOOD CAKE ROLL

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a 10x15-inch baking pan with nonstick spray. Line the bottom of the pan with waxed paper, then spray the paper.
• Sift cake flour, 1/2 cup superfine sugar, and salt into a bowl. Sift the mixture two more times.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add vanilla and cream of tartar, continuing to beat until soft peaks form. Gradually beat in remaining 1/2 cup plus 2 tablespoons superfine sugar. Gradually sift flour mixture over egg white mixture, folding it in until just combined. Spread batter evenly in the prepared pan.
• Bake in the preheated oven until top of cake is lightly browned and springs back when lightly pressed, about 20 minutes.
• Remove cake and set on a wire rack. Loosen sides with a spatula, then generously sift confectioners' sugar over top. Cover cake with a clean kitchen towel and invert onto a second wire rack. Remove the pan and peel off the waxed paper. Starting at the short end, roll up the cake and towel together. Place, seam-side down, on a rack and let cool completely, about 1 hour.
• Simmer cranberries, sugar, and water in a pan over medium-low heat for 5 minutes. Strain well and return to the pan.
• Whisk in cornstarch; simmer until thick, about 2 minutes. Cover and chill until cake has fully cooled.
• Very gently unroll the cooled cake. Carefully spread cranberry filling over top, leaving a 1/2 border with no filling. Gently re-roll the cake and place, seam-side down, on a serving platter. Refrigerate for up to 2 hours before serving.