Best Cranberry Molasses Cake With Sweet Butter Sauce Recipes

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CRANBERRY DESSERT CAKE WITH BUTTER SAUCE



Cranberry Dessert Cake With Butter Sauce image

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

2 3/4 cups flour
2 1/4 cups sugar, divided
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sour cream
1/2 cup milk
1/4 cup oil
1/2 teaspoon almond extract
2 eggs
3 1/2 cups fresh cranberries
1/2 cup butter
1/2 cup whipping cream or 1/2 cup half-and-half
1 teaspoon vanilla

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 MOLASSES CAKE WITH SWEET BUTTER SAUCE



Cranberry Molasses Cake with Sweet Butter Sauce image

This classic cranberry molasses cake, served warm with sweet butter sauce and a scoop of vanilla ice cream, is an extra-special treat for a holiday or really any night of the week.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 20

Number Of Ingredients 11

2 eggs
3/4 cup sugar
3/4 cup molasses
3/4 cup water
2 1/4 cups Gold Medal™ all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
2 1/4 cups fresh or frozen (thawed) cranberries
3/4 cup butter
3/4 cup heavy whipping cream
1 1/2 cups sugar

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat eggs, 3/4 cup sugar, the molasses and water with whisk. In medium bowl, mix flour, salt and baking soda. Stir flour mixture into liquid mixture just until moistened; fold in cranberries. Pour mixture in pan.
  • Bake 37 to 42 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
  • In 2-quart saucepan, heat Sweet Butter Sauce ingredients to simmering over medium heat, stirring constantly, until slightly thickened and sugar is dissolved.
  • Spray edge of sharp knife with cooking spray; cut warm cake into 5 rows by 4 rows. Serve cake with warm butter sauce.

Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 0 g

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