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 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 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 CAKE WITH HARD SAUCE
Steps:
- Beat cake ingredients except cranberries for 2 minutes. Fold in cranberries. Bake 350 for 1/2 hour in greased and floured 9x13 pan. Bring sauce ingredients to boil. Can make ahead and reheat. Pour (hot) over slices of cake just prior to serving.
CRANBERRY DESSERT CAKE WITH BUTTER SAUCE
A moist and flavorful fall dessert. The warm butter sauce really compliments the tart cranberries. I have purchased fresh cranberries in season and frozen for use later. The frozen cranberries work well in the recipe.
Provided by Ms B.
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Grease and flour bottom only of 9x13 pan.
- Combine flour, 1 1/4 cups sugar, baking powder, soda, and salt.
- Mix well.
- In medium bowl, beat sour cream, milk, oil, almond extract and eggs.
- Add sour cream mixture to flour mixture.
- Stir just until dry ingredients are moistened.
- Gently fold in cranberries.
- Spoon into prepared pan.
- Bake at 375F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
- BUTTER SAUCE: In small saucepan, combine 1 cup sugar, butter and whipping cream.
- Bring to a boil.
- Simmer over low heat for 2 minutes, stirring constantly.
- Remove from heat, stir in vanilla.
- Serve warm sauce over cake.
Nutrition Facts : Calories 299.6, Fat 15, SaturatedFat 7.6, Cholesterol 51.8, Sodium 200.5, Carbohydrate 39, Fiber 1.3, Sugar 24.1, Protein 3.3
CRANBERRY STEAMED PUDDING AND HARD SAUCE OR LEMON SAUCE
This is my mothers Christmas Pudding Recipe from several generations ago.The English often call these delicate cake recipes cooked in the "Bain Marie", a "Pudding" Mom use to make this for us and serve it with the rich hard sauce over the top. I loved it for Breakfast the day after if any was left and heat the sauce and have it...
Provided by Donna Thiemann
Categories Other Sauces
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Mix the pudding ingredients above and then transfer the batter to molds or greased coffee can(cover with foil) on the stove in a pan such as a Dutch oven. To prevent stove burns use a vegetable steamer to "raise up the pudding molds. Fill dutch oven with water to half way up the can or mold, cook the batter on low to medium for one or two hours with a lid on the dutch oven. This method is called a "Bain Marie" or cooked in a water bath! Seal the pudding mold with foil to prevent the batter from getting wet! Be sure to check the dutch oven to make sure you don't boil away the water. If you need to add water be sure the water is very hot or boiling when adding more to the pan. Check the pudding with a cake tester or a wooden stick, making sure the batter is no longer gooey. Remove the dutch oven from the hot burner and cool the pudding slightly(15 minutes) so you can invert it onto a serving plate. Slice and serve warm with the hard sauce or lemon sauce! Microwave directions: Grease a 1 quart round bowl (not too deep); pour in the batter and cover with a piece of parchment. Microwave 6-8 minutes on full power or until the mixture pulls away from the sides of the bowl. Remove from the microwave and let sit 15 minutes before inverting on a serving plate.
- 2. For the Hard Sauce: Mix the sauce ingredients and Scald in a sauce pan on the stove. Remove promptly so the sauce does not scorch. Serve over the cranberry pudding. Lemon Sauce: *Heat butter & sugar in double boiler until sugar dissolves. Pour in food processor. With lid on, drizzle beaten egg slowly into hot mixture so egg doesn't cook or scramble. Add lemon juice. May adjust lemon juice to taste. *I have made this hundreds of times & could never get the sugar to dissolve completely without going funky, so don't worry. Just cook a few minutes until mixed thoroughly & put in processor. Takes care of it. This Lemon Sauce is from our friend Peggi(cookiequeen) and goes along with her bread pudding which is to die for. https://www.justapinch.com/recipe/cookiequeen/peggis-bread-pudding-with-lemon-sauce/pudding?page=5#comment205548
- 3. Crock Pot Directions: Cover mold tightly with foil. Set mold into 3 1/2 or 4 qt. crock pot with liner in place. Pour 1 c water into cooker around mold. Cover; cook on low-heat about 5 1/2 hrs. or high for 3 hrs. or till pudding springs back when touched.Remove mold from crock pot and let stand for 10 minutes. Carefully un-mold onto serving platter. Serve warm
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