SAUCY CRANBERRY CAKE
The fresh cranberries in this dessert add a little zing! "I ask my mom to bake this cake for me every year on my birthday," says Lisa Seehafer of Appleton, Wisconsin. "I also love to make it at Christmastime."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Combine the flour, salt and baking powder; add to butter mixture alternately with milk, beating well after each addition. Fold in cranberries. , Pour into a greased 9-in. square baking dish. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , In a small saucepan, melt butter; stir in brown sugar and cream. Bring to a boil, stirring constantly. Serve with warm cake.
Nutrition Facts : Calories 396 calories, Fat 19g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 367mg sodium, Carbohydrate 54g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY SAUCE CAKE
This moist cake is so easy to make because it mixes in one bowl. Slice it at the table so everyone can see how beautiful it is. Make one for your dinner and another for a friend. -Marge Clark, West Lebanon, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine sugar and mayonnaise until blended. Beat in orange juice, zest and extract. Combine the flour, baking soda and salt until blended; gradually add to the sugar mixture. Stir in cranberry sauce and walnuts. , Cut parchment to fit the bottom of a 10-in. tube pan. Spray the pan and paper with cooking spray. Pour batter into prepared pan. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. In a small bowl, combine icing ingredients; drizzle over cake.
Nutrition Facts : Calories 379 calories, Fat 16g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 308mg sodium, Carbohydrate 56g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
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 CAKE WITH ALMOND-BUTTER SAUCE
Make room for this recipe in your collection. Tart cranberries and sweet almond glaze turn this potluck cake into something truly special. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings (1-1/4 cups sauce).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease an 8-in. square baking pan., Beat butter and sugar until crumbly. Beat in milk. Whisk together flour, baking powder and salt; stir into butter mixture. Stir in cranberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack., For sauce, in a saucepan, melt butter over medium heat. Add sugar and cream; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat; stir in extract. Serve warm with cake.
Nutrition Facts : Calories 442 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 501mg sodium, Carbohydrate 70g carbohydrate (47g sugars, Fiber 2g fiber), Protein 4g protein.
CRANBERRY-ORANGE SNACKING CAKE
Use a can of leftover cranberry sauce from Thanksgiving to make the jam swirl topping of this simple cake. It's perfect for breakfast or as an afternoon snack.
Provided by Kendra Vaculin
Categories Cake Dessert snack Quick & Easy Cranberry Cranberry Sauce Butter
Yield Makes one 13x9-inch cake
Number Of Ingredients 14
Steps:
- Place an oven rack in the center of the oven and preheat to 350°F. Line a 13x9-inch baking dish with parchment paper, leaving an overhang on 2 long sides.
- Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Remove from heat (it will continue to darken). Set aside to cool slightly.
- Add cranberry sauce to a separate saucepan and smush and stir to break apart. Add orange and lemon juice. Cook over medium heat, stirring frequently (or whisking well if using jellied), until smooth, 2-3 minutes. Set aside to cool slightly.
- In a medium bowl, combine sugar and orange zest; use your fingers to rub the zest into the sugar until fragrant and the sugar is tinted orange. Add flour, salt, baking powder, baking soda, and cardamom to the bowl; whisk to combine.
- In a large bowl, whisk together eggs, yogurt, and vanilla until smooth. Add dry ingredients to the wet and stir to just combine; the mixture will be quite thick, like cobbler batter. Add browned butter, scraping in any browned bits from the bottom of the pot; stir to combine.
- Transfer the batter to the prepared baking dish and spread into a fairly even layer to fill the dish from corner to corner. The batter will be very stiff and not look like enough-this is ok, it will rise big time! Dollop cranberry mixture over the top in big spoonfuls and use a knife to swirl it into the batter. Even if it looks like cranberry is covering most of the top of the cake, it will rise to reveal space between the swirls.
- Bake until risen and golden brown and a cake tester inserted into the center comes out clean, 45 to 50 minutes. Let cool before using parchment overhang to remove from the pan.
CRANBERRY SAUCE CAKE
Make and share this Cranberry Sauce Cake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix all cake ingredients well.
- Place in sprayed tube pan, I put waxed paper in the bottom before I spray it.
- Bake at 350* for 60-70 minutes or until pick comes out clean.
- Cool in pan 10 minutes, turn over onto plate.
- Cool completely.
- Mix icing ingredients well and drizzle over cooled cake.
Nutrition Facts : Calories 330.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 311.4, Carbohydrate 79.5, Fiber 1.3, Sugar 54.7, Protein 3.4
FRESH CRANBERRY CAKE WITH CARAMEL SAUCE
Make and share this Fresh Cranberry Cake With Caramel Sauce recipe from Food.com.
Provided by Sherrybeth
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, beat butter and sugars until crumbly. Add egg and mix well.
- In a separate bowl, combine the flour, salt and baking powder and whisk well.
- Add the dry mix to the butter mixture, alternating with the milk.
- Fold in the cranberries.
- Pour into a well greased 9 inch square baking pan and bake at 350 degrees for 55 minutes or until a toothpick in the center comes out clean.
- SAUCE:.
- In a small saucepan, melt the butter then stir in the sugar and cream.
- Bring this to a boil, stirring constantly until mixture thickens.
- Remove from heat and serve over the warm cake.
Nutrition Facts : Calories 400.1, Fat 19.3, SaturatedFat 11.9, Cholesterol 75.6, Sodium 333.8, Carbohydrate 54.6, Fiber 1.3, Sugar 35.5, Protein 3.9
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