Best Cranberry Orange Butter Cake Recipes

Cranberry Orange Pound Cake With Butter Rum Sauce image

Provided by Nova Scotia Cook

Categories Breakfast

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 15

2 3/4 cups sugar
1 1/2 cups butter or 1 1/2 cups margarine, softened
1 teaspoon vanilla
1 teaspoon orange zest
6 eggs
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (8 ounce) carton sour cream
1 1/2 cups chopped fresh cranberries or 1 1/2 cups frozen cranberries (do not thaw)
1 cup sugar
1 tablespoon flour
1/2 cup half-and-half
1/2 cup butter
4 teaspoons light rum or 1/4 teaspoon rum extract

Steps:

Heat oven to 350 degrees.
Generously grease and lightly flour 12 cup fluted tube pan.
In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
Add vanilla and orange peel.
Add eggs 1 at a time, beating well after each addition.
In medium bowl, combine 3 cups flour, baking powder and salt.
Add alternately with sour cream, beating well after each addition.
Gently stir in cranberries.
Pour batter into greased and floured pan.
Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes.
Remove from pan.
Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
Stir in half-and-half and 1/2 cup butter.
Cook over medium heat until thickened and bubbly, stirring constantly.
Remove from heat; stir in rum.
Serve warm sauce over cake.

Nutrition Facts : Calories 545.4, Fat 28.9, SaturatedFat 17.5, Cholesterol 141.3, Sodium 340.8, Carbohydrate 67.3, Fiber 1.1, Sugar 47.9, Protein 5.6

Orange Cranberry Cake with Hot Almond Butter Sauce image

Provided by Melissa Johnson

Categories Cakes

Time 1h5m

Number Of Ingredients 15

2 box cake mix, orange
2 box vanilla instant pudding
1 can(s) apricot nectar
1 can(s) strawberry nectar
8 eggs
1 c sugar
1 1/3 c oil
2 c dried cranberries or craisins
HOT ALMOND BUTTER SAUCE
1 c butter
2 c sugar
1 c half and half
2 tsp vanilla
4 tsp almond extract
2 tsp coconut extract

Steps:

1. To make the cake, empty cake mixes into a large bowl. Add eggs, oil, apricot and strawberry nectars, sugar and vanilla pudding. Mix until smooth. Place the dried cranberries into a large ziplock bag with a 1/2 cup of flour. Shake vigorously until they are coated. Fold the cranberries into the batter.
2. Pour into two 13 x 9" pans. Bake at 350 degrees until toothpick inserted comes out clean - approximately 25 to 35 min.
3. While cakes are baking, in a medium saucepan, heat the butter, sugar, extracts, and half and half on medium heat until the sugar dissolves. Remove from heat and set aside.
4. Pour hot butter sauce over still warm cake and allow it to set until it's cooled or you can cut and serve while it's still warm.

Cranberry Orange Butter Cake image

Provided by Michelle S.

Categories Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 8

1 package butter flavored yellow cake mix
2 tablespoons orange juice concentrate, thawed
1/3 cup oil
3 eggs
1 (16 ounce) can jellied cranberry sauce, reserve 3 t. for the glaze
1/4 cup brown sugar
3 tablespoons orange juice concentrate, thawed
3 tablespoons butter

Steps:

Heat oven to 350 degrees.
Grease and flour a 12 c.
Bundt pan.
In a large bowl combine all cake ingredients at low speed until moistened, then beat 2 minutes at high speed.
Pour into prepared pan.
Bake for 35-40 minutes.
In a small saucepan, heat all glaze ingredients until well combined.
While still in pan, using a long tined fork, prick cake at half inch intervals; pour half of glaze over cake.
Let stand 10 minutes; invert cake onto serving plate.
Prick this half of cake at half inch intervals; then spoon remaining glaze over cake.
Cool cake and serve with either ice cream or whipped cream.