Best Celebration Cranberry Cake Recipes

CELEBRATION CRANBERRY CAKE

Celebration Cranberry Cake image

After I've served this cake, guests never leave my house without requesting the recipe. The sweetness of the butter cream sauce balances beautifully with the cake's tart cranberries. -Jeri Clayton, Sandy, Utah

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 9 servings.

Number Of Ingredients 12

Ingredients

3 tablespoons butter, softened
1 cup sugar
1 cup evaporated milk
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cups fresh or frozen cranberries, halved
BUTTER CREAM SAUCE:
1/2 cup butter, cubed
1 cup sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

In a large bowl, cream butter and sugar until light and fluffy; beat in milk. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in cranberries. , Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For sauce, melt butter in a saucepan. Stir in the sugar and cream; bring to a boil, stirring often. Boil for 8-10 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm with cake.

Nutrition Facts : Calories 534 calories, Fat 26g fat (16g saturated fat), Cholesterol 83mg cholesterol, Sodium 575mg sodium, Carbohydrate 72g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.

~ CRANBERRY CELEBRATION CAKE ~ CASSIE

~ Cranberry Celebration Cake ~ Cassie image

I combined aspects from two different recipes I had and this is what I came up with, and am so very pleased with the outcome...I wanted to come up with something new for Thanksgiving...this will definitely be one of the desserts on our Thanksgiving table. It is wonderful with a hot cup of coffee...I thoroughly enjoyed this one. Enjoy! My photos

Provided by Cassie * @1lovetocook1x

Categories Other Breakfast

Number Of Ingredients 14

Ingredients

1/2 cup(s) softened, butter
1 cup(s) sugar
2 - eggs
1 teaspoon(s) almond extract
2 cup(s) flour
1 teaspoon(s) each - baking soda & baking powder
1/2 teaspoon(s) salt
1 cup(s) sour cream
1 - 14 ounce(s) can, whole cranberry sauce
1/2 - 3/4 cup(s) chopped, walnuts
GLAZE
3/4 cup(s) confectioners' sugar
1/2 teaspoon(s) almond extract
1 - 11/2 tablespoon(s) cream

Steps:

Preheat oven to 350 degree F, Spray an 8 - 9 inch bundt cake pan with nonstick cooking spray ( I use bakers joy) In a med mixing bowl, cream the sugar and butter together. Add the eggs and mix well. Beat in the extract.
In another bowl mix together the dry ingredients, except for the nuts. Alternate the dry ingredients with the sour cream, ending with the dry - into the wet mixture, thoroughly mix. Batter will be thick.
In a small bowl, empty the can of cranberries and mix up with a spoon - this is to loosen berries to make it spreadable. Spread 1/3 of the batter into the bottom of bundt pan, dollop 1/3 of the can of cranberries over the batter evenly and swirl with a thin knife.
Repeat 2 more times and end with cranberries and nuts on top.
Bake for 50 minutes or until pick comes out clean. Leave set in pan for 5 minutes before removing from pan. Mix glaze ingredients together until smooth and drizzle over warm cake... Enjoy! So tender and tasty!