New Bedford Cranberry Nut Cake Recipes

Steps:

• 1. Cream shortening and sugar thoroughly. Add eggs, one at a time, beating well after each addition. Sift flour, baking power and salt. Add sifted ingredients to creamed mixture alternating with milk, blending well. Fold in cranberries and pecans. Spread in greased and floured tube pan.
• 2. Bake 350 degrees for 1 hour. When cool simply sprinkle with confections' sugar.
• 3. GLAZE: MIX CONFECTIONERS' SUGAR WITH ENOUGH CRANBERRY JUICE UNTIL LIKE HEAVY CREAM. TIP: THESE WOULD MAKE PRETTY LOOKING BREADS FOR HOLIDAYS ~ USE 3 GREASED (OR ALUMINUM) AND FLOURED 3 X 5 1/2 X 2" LOAF PANS BAKE 20-30 MINUTES, OR UNTIL TOOTHPICK COMES OUT CLEAN, WATCH CLOSELY! COOL BEFORE SLICING !

Steps:

• Heat oven to 400°F. Grease square pan, 9x9x2 inches.
• Stir Bisquick, granulated sugar, 2/3 cup water and egg in medium bowl until blended; beat vigorously 30 seconds. Spread in pan. Mix brown sugar, walnuts and cinnamon; sprinkle over batter. Spoon cranberry sauce over top.
• Bake 20 to 25 minutes or until toothpick inserted in cake area comes out clean.
• Stir remaining ingredients until smooth and thin enough to drizzle. Drizzle over cake; serve warm.

Steps:

• Preheat oven to 350°. In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition., Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-in. fluted tube pan. , Bake for 65-70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners' sugar.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans. , Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.

Steps:

• Prepare the cake: Heat the oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment. In another medium bowl, whisk together the flour, baking powder, salt and baking soda.
• In a large bowl, beat the granulated sugar, butter and orange zest with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as necessary. Add in the vanilla. Beat in half of the dry ingredients at low speed, then the sour cream, and then the remaining dry ingredients, mixing just until no dry spots remain (do not overmix). Fold in 1 cup of the cranberries.
• Transfer the batter to the prepared pan and spread it out into an even layer using an offset spatula. Top with the remaining cranberries.
• Prepare the crumble: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and mix it in with a fork until evenly moistened.
• Sprinkle the crumble mixture evenly over the top, squeezing into various-size clumps. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached. If you are using fresh cranberries, start checking the cake around 45 minutes. If you are using frozen cranberries, this could take 55 to 60 minutes.
• Transfer the cake in the pan to a rack to cool completely (about 3 hours). Using the parchment overhang, carefully lift the cake and transfer to a cutting board to cut and serve.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add the creamed mixture alternately with sour cream, beating well after each addition., Sprinkle the walnuts into a greased 9-in. fluted tube pan. Spread one third of the batter over nuts; top with half the cranberry sauce. Repeat layers, ending with the final third of batter., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. , Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans., Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake.