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 CHRISTMAS CAKE
Tart fresh cranberries and sweet buttery cake are perfectly combined in this popular Christmas dessert!
Provided by Mary Younkin
Categories Dessert
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
- Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
- Spread in a buttered 9x13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.)
- Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!
Nutrition Facts : Calories 252 kcal, Carbohydrate 39 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 88 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
SWEDISH TEA CAKES
From "Company's Coming: Most Loved Treats" cookbook. As any Canadian knows, all Company's Coming cookbooks ROCK! Posted for ZWT #6...
Provided by Cadillacgirl
Categories Dessert
Time 40m
Yield 20 tea cakes, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 325 F.
- Cream margarine and brown sugar in a large bowl. Add egg yolk and beat well.
- Combine flour, baking powder, and salt in a small bowl. Add to margarine mixture, stirring until stiff dough forms. Roll dough into balls, using 2 tsp for each.
- Dip balls into egg white, then roll in nuts. Arrange balls, about 2 inches apart, ona greased cookie sheet. Dent each one with your thumb.
- Bake for 5 minutes, then remove from oven and press dents again. Bake for 10 to 15 minutes until golden. Let stand on cookie sheets for 5 minutes before moving to wire racks.
- Fill each dent with 1 tsp jam - if storing, store without jam and just fill the dents before serving.
Nutrition Facts : Calories 101, Fat 4.9, SaturatedFat 0.9, Cholesterol 9.2, Sodium 86.8, Carbohydrate 12.8, Fiber 0.7, Sugar 5.8, Protein 1.8
CRANBERRY COMPOTE
Steps:
- Place all of the ingredients in a stainless steel sauce pan and simmer until the cranberries pop and fruit cooks down a bit. Use as a sauce.
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.
CRANBERRY SAUCE SWIRL POUND CAKE
Leftover cranberry sauce swirl pound cake is moist and tender with swirls of cranberry sauce for a sweet and tangy burst of flavour. So easy and delicious.
Provided by Sam | Ahead of Thyme
Categories Cake
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F. Line a 1 lb. loaf pan (8x4-inches) with parchment paper. You want the parchment paper larger on the 2 longer sides of the pan so that you can easily pull it out when baked. Lining the pan this way will help easily remove the cake out of the pan after baking.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, combine eggs, yogurt, and sugar, and beat with a hand mixer until smooth. Add in oil and vanilla extract and continue to beat until smooth.
- Gradually add in the dry ingredients and beat until just combined (about 30-60 seconds). Do not overmix.
- Pour half the batter into a parchment-lined or greased loaf pan. Then scoop 2-3 dollops of cranberry sauce (half the sauce), and pour the remaining batter on top. Add the remaining cranberry sauce on top in a few dollops. Use a toothpick to give it a few swirls.
- Bake for 60-70 minutes, until the edges are browned and a toothpick inserted in the center comes out clean.
- Place pan on a wire rack and allow the loaf to cool in the pan for an hour. Then, remove loaf from the pan and allow it to cool on a wire rack for another hour or two, until completely cooled.
Nutrition Facts : ServingSize 1 serving, Calories 248 calories, Sugar 17.3 g, Sodium 125.6 mg, Fat 11.6 g, SaturatedFat 8.4 g, TransFat 0 g, Carbohydrate 31.1 g, Fiber 0.6 g, Protein 5.4 g, Cholesterol 49.6 mg
CHOCOLATE ALMOND CAKE WITH SUGARED CRANBERRIES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 24
Steps:
- Make the sugared cranberries: Bring 3/4 cup granulated sugar and 3/4 cup water to a simmer in a medium saucepan. Cook, stirring, until the sugar dissolves, about 2 minutes. Put the cranberries in a large bowl and pour the sugar syrup over them; let sit 1 hour. Whisk the remaining 3/4 cup granulated sugar with the cardamom in a large bowl. Drain the cranberries, add to the spiced sugar and toss to coat. Spread the cranberries and sugar on a rimmed baking sheet. Let sit, rerolling the cranberries in the sugar occasionally until dry, 2 to 3 hours.
- Meanwhile, make the cake: Preheat the oven to 325 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Coat the parchment with cooking spray. Whisk the all-purpose flour, almond flour, baking powder, baking soda, salt, allspice and cardamom in a large bowl; set aside. Put the cocoa powder in a separate large bowl. Heat 1 cup water in a small saucepan until almost simmering; pour over the cocoa powder and whisk until smooth. Set aside until slightly cooled, about 10 minutes.
- Add the eggs to the cocoa mixture and beat with a mixer on medium-high speed until just combined. Add the granulated sugar, buttermilk, vegetable oil and vanilla; beat until combined. Reduce the mixer speed to low; gradually add the flour mixture, then increase the speed to medium and beat until smooth, about 1 minute. Divide the batter evenly between the cake pans; lightly tap on the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then invert the cakes onto the rack to cool completely. Remove the parchment. (The cake layers can be made 1 day ahead; let cool, then wrap tightly in plastic wrap.)
- Make the frosting: Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on medium speed until just combined. Add the vanilla and almond extracts; increase the mixer speed to high and beat, scraping down the side of the bowl, until creamy, about 3 minutes. Add the milk and almond liqueur; beat until light and fluffy, 1 to 2 more minutes.
- Halve 1/2 cup of the sugared cranberries. Place one cake layer on a plate or cake stand. Spread with 1 cup frosting, then sprinkle with the halved cranberries. Top with the second cake layer. Cover the top and sides of the cake with the remaining frosting. Top with the remaining sugared cranberries.
LINGONBERRY-CARDAMOM CAKE
Our family is Scandinavian, and we love using almonds, cardamom and lingonberries in desserts, as in this cardamom cake. If lingonberry jam is difficult to obtain, you can use pureed cranberry sauce with a little lemon juice to get a similar sweet-tart flavor. Whipped cream is a perfect topping for this Scandinavian-inspired dessert. -Barbara Kvale, Cologne, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Sprinkle 1/2 cup almonds onto bottom of a greased 10-in. springform pan. In a large bowl, combine cake mix and cardamom; cut in margarine until crumbly. Reserve 1 cup mixture for topping. To remaining mixture, beat in sour cream, 1 egg and 1 teaspoon almond extract. Spread over almonds., In another large bowl, beat cream cheese, sugar substitute and remaining 1 teaspoon almond extract until smooth. Gently beat in remaining egg. Alternately drop cream cheese mixture and jam over cake mix. Sprinkle with reserved topping. Bake for 40 minutes., Sprinkle with remaining 1/2 cup almonds. Bake until edges are golden brown and center is almost set, 30-40 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerated until chilled, at least 4 hours, covering when completely cooled. Remove rim from pan. Serve with whipped cream, if desired. Refrigerate leftovers.
Nutrition Facts : Calories 404 calories, Fat 24g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 398mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.
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