ORANGE CRANBERRY CAKE WITH HOT ALMOND BUTTER SAUCE
This recipe can be cut in half by halving all ingredients and using a half of each can of nectar for a single recipe. This is a very Christmasy cake that is very enjoyable with a hot cup of coffee on a winter morning. Enjoy!
Provided by Melissa Johnson
Categories Cakes
Time 1h5m
Number Of Ingredients 15
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.
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