CRANBERRY-WALNUT CAKE WITH BUTTER SAUCE
Tired of plain ol' cakes? Give this recipe a shot! Cranberry-lovers will definitely like it because the cake is tart, but the warm butter sauce creates the ideal balance of sweet and sour. Pour the sauce over the cake just before serving. -Katie Kahre, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings (2 cups sauce).
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Grease a 13x9-in. baking pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Gradually beat in water. In another bowl, whisk flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. Fold in cranberries and walnuts (batter will be thick)., Spread into prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil over medium heat, stirring constantly to dissolve sugar. Serve cake with warm sauce.
Nutrition Facts : Calories 424 calories, Fat 21g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 382mg sodium, Carbohydrate 58g carbohydrate (43g sugars, Fiber 2g 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 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
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
STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE
This recipe has become a tradition at our Thanksgiving meal. It is so simple to make and you will not miss those canned versions of cranberry jelly when you have this tasty pudding.-Florence Ladwig, Monroe, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine water and baking soda. Immediately add remaining pudding ingredients; mix well. Pour batter into a well-greased 1-qt. pudding mold. (If you don't have a pudding mold, use an ovenproof bowl and cover tightly with foil.) Put a rack in the bottom of a stockpot. Place pudding mold or bowl on rack. Add boiling water to 1-in. depth. Cover stockpot and boil gently, replacing water as needed. Steam 1 hour or until cake tests done. Cool for 10 minutes; unmold. , For sauce, heat all ingredients in a saucepan until butter is melted and sugar is dissolved. Serve pudding and sauce warm.
Nutrition Facts :
ULTIMATE CRANBERRY PUDDING CAKE
An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!
Provided by Lisa Kreft
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.
Nutrition Facts : Calories 735.4 calories, Carbohydrate 107 g, Cholesterol 95.3 mg, Fat 32.1 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 19.9 g, Sodium 517 mg, Sugar 72.2 g
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- In a large bowl, beat the butter and sugar together until crumbly. Beat in the egg. In another bowl, combine the flour, baking powder and salt. Beat in 1/3 of the flour mixture, followed by 1/2 of the milk. Beat in half of the remaining flour, the remaining milk, then the remaining flour. Add the orange zest. Fold in the chopped cranberries.
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