Best Ellies Cranberry Cake With Lemon Butter Sauce Recipes

TART CRANBERRY CAKE

Tart Cranberry Cake image

You can't beat this recipe to showcase true fall flavor. The ruby cranberries stay bright and beautiful, and their tartness is irresistible. I've made this cake many times to share. -Marilyn Paradis, Woodburn, Oregon

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 20 servings.

Number Of Ingredients 8

Ingredients

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
2-1/2 cups fresh or frozen cranberries, thawed
2/3 cup chopped pecans
Whipped cream, optional

Steps:

In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve with whipped cream if desired.

Nutrition Facts : Calories 229 calories, Fat 11g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 79mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY LEMON CAKE

Cranberry Lemon Cake image

I love the tart taste of Cranberries and Lemons... So I had to make something with both together... Perfectly Tart and not too sweet... and so easy to make... my kids love them too! a perfect combination...

Provided by paxye

Categories Bar Cookie

Time 50m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

2 eggs (beaten)
1/2 cup butter (softened)
1 1/2 cups sugar
1 teaspoon vanilla
1 lemon, zest of
1 lemon, juice of
1 1/2 cups flour
1 teaspoon baking powder
2 -3 cups cranberries (use the lesser amount if you don't like them as tart as I do)

Steps:

Beat together eggs, butter, sugar and vanilla.
Mix in Lemon zest and juice.
Add flour and baking powder and mix well.
Fold in cranberries.
Pour into 9 x 9 cake pan (the batter will be thick).
Bake at 350 degrees 40-45 minutes .

Nutrition Facts : Calories 182.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 38.5, Sodium 82.9, Carbohydrate 29.6, Fiber 0.9, Sugar 19.4, Protein 2.1

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

Ingredients

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

ELLIE'S CRANBERRY CAKE WITH LEMON BUTTER SAUCE

Ellie's Cranberry Cake With Lemon Butter Sauce image

This is a fluffy, tender cake that has cranberries in every bite. The cake is not overly sweet. Where this cake becomes amazing is the lemon butter sauce. It's buttery and rich with just the right amount of citrus flavor. There's something about lemon and cranberry flavors mixed that is just divine. Perfect with an afternoon...

Provided by Mary Louise

Categories Other Sauces

Time 1h

Number Of Ingredients 15

Ingredients

1 c sugar
3 Tbsp butter, room temperature
1 c milk
2 c cake flour
2 tsp baking powder
pinch salt
1 tsp vanilla
2 c cranberries, cut in half (fresh is best or frozen)
LEMON BUTTER SAUCE
1/2 c butter
1 c brown sugar
16 oz boiling water
2 Tbsp all-purpose flour
juice of one lemon
1 tsp pure vanilla extract

Steps:

1. Beat sugar and butter. Add vanilla.
2. In a separate bowl, sift flour, baking powder, and salt together.
3. Alternate adding flour and milk to sugar/butter mixture.
4. Mix until combined.
5. Fold in cranberries.
6. Pour into a greased and floured square 8 or 9 inch pan.
7. Bake in a 375 degree oven for 30 minutes.
8. While the cake is baking you can prepare the sauce. In a saucepan combine the butter, brown sugar, flour, and boiling water. Bring to a boil. Boil 1 minute or until thickened. The sauce should be thick like gravy, not too thick. Remove from heat. Add lemon juice and vanilla.
9. Cool the cake. Cake can be served warm from the oven or cool. Serve cake with hot sauce. TIP: Mom always made the cake and sauce ahead of time. She stored the sauce in a glass jar in the refrigerator and reheated it when she served the cake.