Best Fresh Cranberry Cake Recipes

FRESH CRANBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, baking soda, and salt in a bowl. Beat 1 cup sugar and 3 tablespoons melted butter with a whisk until well mixed. Add eggs and beat until smooth. Stir flour mixture and milk into egg mixture until batter is well blended. Fold cranberries into batter until just mixed and pour into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
• For sauce, heat 1 cup sugar, 1/2 cup butter, heavy cream, and vanilla extract in a saucepan over medium-low heat; cook and stir cream sauce until sugar is dissolved, about 10 minutes. Pour hot sauce over hot cake. Allow cake to cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.

FRESH CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan.
• Place brown sugar and butter into the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until butter is melted and sugar has dissolved, 3 to 5 minutes. Scatter cranberries over the butter-sugar mixture. Set aside.
• Mix flour, baking powder, and salt together in a bowl.
• Beat white sugar and butter together in another bowl using an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add vanilla extract and mix well. Fold in the flour mixture in 3 additions using a silicone or rubber spatula, alternating with milk.
• Beat egg whites in another bowl using a whisk or an electric mixer until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Fold whites into the batter using a spatula. Spoon batter over the cranberries in the cake pan, spreading evenly.
• Bake in the preheated oven until a toothpick or skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake. Invert onto a serving plate, let stand for 5 minutes, then lift off pan.
• Whip heavy cream in a bowl using a whisk or an electric mixer until soft peaks form. Stir in confectioners' sugar and vanilla extract.
• Cut the cooled cake into wedges and top with whipped cream.

FRESH CRANBERRY CAKE WITH CARAMEL SAUCE

Steps:

• In a small bowl, beat butter and sugars until crumbly. Add egg and mix well.
• In a separate bowl, combine the flour, salt and baking powder and whisk well.
• Add the dry mix to the butter mixture, alternating with the milk.
• Fold in the cranberries.
• Pour into a well greased 9 inch square baking pan and bake at 350 degrees for 55 minutes or until a toothpick in the center comes out clean.
• SAUCE:.
• In a small saucepan, melt the butter then stir in the sugar and cream.
• Bring this to a boil, stirring constantly until mixture thickens.
• Remove from heat and serve over the warm cake.

FRESH APPLE,CRANBERRY AND RAISIN CAKE

Steps:

• Combine eggs, oil, sugar, cinnamon and vanilla. Slowly mix flour, salt and soda into egg mixture. Mix apples, cranberries, walnuts and raisins. Combine well, mixture will be thick and difficult to mix throughly. Use muscle to do so. Don't worry about crushing the apples - they melt/smoother into the batter beautifully. Before pouring batter into a bunt cake pan (recipe works great also on mini-loafs, loafs, 9x11 bakinh dish, etc.) Coat bottom of pan with a generous helping of butter and evenly sprinkle light brown sugar on the base of the pan. Make sure batter is evenly spread so no disportion of baking occurs. Bake at 350 for 25-30 Minutes. Depending upon wish baking pan is desired, it may take 15-20 minutes longer if batter is cooked in a larger pan. Rule of thumb - check with clean knife and check center of cake and if you get any batter residue, cook for another 10 minutes. Let cool completely before removing from pan.

WHITE CHOCOLATE FRESH CRANBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350°F.
• Grease an 8" square pan, metal or glass.
• Using an electric beater or strong whisk, beat the butter and 1 cup of the brown sugar together in a large bowl until the mixture is light and fluffy.
• Beat in one egg until thoroughly incorporated.
• Repeat with the second egg.
• In another bowl, mix the flour, baking soda, baking powder, and salt together. Alternate adding the dry mixture and buttermilk in this way: add a third of the dry mixture then half the buttermilk followed by a third of the dry mixture and the rest of the buttermilk. Add the remaining flour mixture and gently stir until you have a rich looking batter.
• Add the cranberries and 3/4 cup of white chocolate chips.
• Pour the batter into the pan, smoothing it out.
• Sprinkle 1/2 cup brown sugar and 1/4 cup white chocolate chips on top. Bake in the center of oven for 1 1/4 hours (75 minutes) until the center is firm when you gently press it.
• Allow the pan to cool on a rack for at least 20 minutes before removing the cake from the pan.

FRESH CRANBERRY CHRISTMAS CAKE

Steps:

• Preheat oven to 325 degrees. Grease, flour and line with wax paper two 9" cake pans. Wash, sort and dry cranberries. Divide them in half, placing half in each cake pan. Place 3/4 cup pecans in each pan. Sprinkle 1/4 cup sugar over the nuts and cranberries in each pan. In a separate bowl with a hand mixer or using an electric mixer, beat the eggs. On low, gradually mix in the sugar, almond extract, salt, melted butter and flour. Beat until smooth. Divide the mixture between the two cake pans, pouring gently over the top of the cranberry, nut and sugar mixture. Bake in 325 degree oven for one hour or until done. Let cool for 20 minutes and turn out onto two plates.