Best Cranberry Spice Cake Recipes

CARROT-CRANBERRY SPICE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat eggs, sugar, brown sugar, oil and cranberry sauce until well blended. In another bowl, whisk flour, baking powder, baking soda, salt, nutmeg and cloves; gradually beat into cranberry mixture. Stir in carrots., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar.

CRANBERRY-PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350°. Coat a 9-in. square baking pan with cooking spray., In a large bowl, beat egg and egg white until foamy. Add pumpkin, melted butter, oil and vanilla; beat until well blended. In another bowl, whisk flour, brown sugar, baking powder, cinnamon, baking soda and salt; stir into egg mixture. Stir in cranberries, walnuts and orange zest. Transfer to prepared pan. , Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Sprinkle with confectioners' sugar before serving.

CRANBERRY SPICE CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Coat bottom and sides of cake pan with nonstick spray. Line bottom with parchment paper; coat paper with spray. Whisk flour and next 5 ingredients in a medium bowl and set aside. Pulse cranberries in a food processor until finely chopped but not puréed; set aside.
• Stir sugar, brown sugar, and oil in another medium bowl to blend. Add eggs one at a time, stirring to blend between additions. Whisk in sour cream, orange zest, lemon zest, and vanilla.
• Whisk in dry ingredients in 3 additions, alternating with cider in 2 additions and whisking to blend. Fold in chopped cranberries. Scrape batter into prepared pan; smooth top.
• Bake, rotating pan halfway through, until a tester inserted into center of cake comes out almost clean,1 hour-1 hour 10 minutes. Transfer pan to a wire rack; let cake cool in pan for 15 minutes. Run a thin knife around inside of pan to release cake; turn out cake onto rack. Peel off parchment paper, then flip cake and let cool for 20 minutes.
• For lemon glaze:
• Whisk powdered sugar, lemon zest, lemon juice, and salt in a small bowl. Spread glaze over warm cake, allowing it to drip down sides. Let stand until glaze becomes crackly, about 1 hour. Serve at room temperature. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
• Serve cake with Citrus-Cranberry Compote , if desired.

CRANBERRY AND PUMPKIN PIE SPICE TEA CAKE

Steps:

• Preheat oven to 350°F. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks and egg 1 at a time, beating after each addition. Beat in almonds and vanilla.
• Mix fresh cranberries and remaining 3 tablespoons sugar in small bowl. Let stand 5 minutes. Combine flour and spice in medium bowl.
• Stir fresh and dried cranberries into butter mixture. Add flour mixture and stir until well combined. Spoon batter into ungreased 9-inch tart pan with removable bottom. Smooth top. Bake until top of cake is golden and dry and center of cake is firm, about 55 minutes. Transfer to rack and cool completely.
• To serve, sift powdered sugar over top of cake. Remove rim from pan and transfer cake to platter.

CRANBERRY SWEET POTATO SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
• Sift flour, baking soda, baking powder, cinnamon, nutmeg, and salt together in a bowl.
• Beat butter and sugar together in a separate large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add molasses and vanilla extract with last egg. Add sweet potatoes, cranberries, and walnuts; mix until batter is thoroughly combined. Gradually beat flour mixture into batter until thoroughly combined. Pour batter into prepared baking pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes. Cool in the pans for 10 minutes before turning out onto wire rack to cool completely.

PUMPKIN & CRANBERRY SPICE CAKE (VEGAN OR NOT)

Steps:

• Preheat oven to 350 degrees. Grease two round baking pans.
• Combine pumpkin, spices, sugar, melted butter, soy milk and orange juice.
• Mix in flour, baking soda and powder, and salt.
• Cut cranberries in half and then add to mixture, mixing until well combined.
• Pour mixture into the two prepared baking pans and bake for approximately 35 minutes at 350 degrees.
• To make vegan buttercream frosting, mix 1 cup (1 stick) Earth Balance butter with 2 cups powdered sugar, 1/2 teaspoons vanilla, and 1/8 to 1/4 cup orange juice.
• Frost when cake is cool.

APPLE CRANBERRY SPICE CAKE

Steps:

• Preheat oven to 350* and grease and flour a 10-inch Bundt pan or 4-liter tube pan.
• In a large mixer bowl, combine cake mix, eggs, applesauce, butter and water. Beat on low speed for 1 minute to blend, then on medium speed for 2 minutes. Stir in diced apples and cranberries. Spread batter evenly in prepared pan.
• Bake 55 to 65 minutes or until a cake tester inserted in center comes out clean.
• Cool 25 minutes in pan on a wire rack, then remove cake and cool completely.

CARROT-CRANBERRY SPICE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat eggs, sugar, brown sugar, oil and cranberry sauce until well blended. In another bowl, whisk flour, baking powder, baking soda, salt, nutmeg and cloves; gradually beat into cranberry mixture. Stir in carrots., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar.

APPLE CRANBERRY SPICE CAKE RECIPE - (4.2/5)

Steps:

• Cake: Preheat oven to 350 degrees. Mix flour, baking soda, cinnamon, nutmeg, cloves and salt in a bowl. Set aside. In KitchenAid stand mixer bowl, beat eggs, oil, buttermilk, sugar and vanilla. Add dry ingredients, apples and cranberries. Mix on speed 2 for 1-2 minutes, until well combined. Divide into two greased 9" cake pans or a bundt pan and bake 30-35 minutes, or until toothpick comes out clean. Glaze: Combine sugar, buttermilk, soda, butter and corn syrup in a saucepan. Bring to a boil. Cook 5 minutes, stirring often. Remove from heat and add vanilla. Prick warm cake with a bamboo skewer evenly over the surface every 2 inches. Slowly pour warm glaze over cake allowing the cake to soak up the glaze. Cool cake until glaze is fully absorbed, about 15 minutes. Remove pan and cool completely. Icing: In KitchenAid stand mixing bowl, whip butter and cream cheese on speed 7 until fluffy, scraping down bowl as needed. Add powdered sugar, orange extract and orange zest and mix on speed 1 for 1 minute. Mix on speed 3 for 2 minutes, until fluffy. Frost cake being sure to place icing between the layers of the 2 cakes.