Carols Cranberry Christmas Cake Recipes

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CRANBERRY CHRISTMAS CAKE



Cranberry Christmas Cake image

Tart fresh cranberries and sweet buttery cake are perfectly combined in this popular Christmas dessert!

Provided by Mary Younkin

Categories     Dessert

Time 1h5m

Number Of Ingredients 6

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour * (see note below for gluten-free alternative)
12 oz fresh cranberries

Steps:

  • Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
  • Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
  • Spread in a buttered 9x13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.)
  • Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!

Nutrition Facts : Calories 252 kcal, Carbohydrate 39 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 88 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

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

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 CHRISTMAS CAKE



Cranberry Christmas Cake image

It's the sweet-tart holiday dessert that'll find it's way onto your holiday sideboard again and again.

Provided by Pam Lolley

Categories     Cakes

Time 2h

Number Of Ingredients 23

1 cup (8 ounces) salted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons grated orange zest (from 1 orange)
3 cups (about 12¾ ounces) all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon table salt
½ teaspoon baking soda
1 ½ cups whole buttermilk
1 ¼ cups coarsely chopped fresh or thawed frozen cranberries (from 10 ounces whole cranberries)
2 teaspoons vanilla extract
Baking spray with flour
1 cup (8 ounces) salted butter, softened
1 (8-ounce) package cream cheese, softened
¼ teaspoon table salt
1 (32-ounce) package powdered sugar
2 tablespoons fresh orange juice (from 1 orange)
1 teaspoon vanilla extract
1 tablespoon whole milk, if needed
Rosemary sprigs
Orange slices
Fresh or sugared cranberries

Steps:

  • Prepare the Cake Layers: Preheat oven to 350°F with racks in center and lower third positions. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in orange zest just until combined, about 30 seconds. Set aside.
  • Whisk together flour, baking powder, cinnamon, salt, and baking soda in a medium bowl until well combined. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed just until combined after each addition. Fold in cranberries and vanilla using a rubber spatula until just combined.
  • Coat 3 (9-inch) round cake pans with baking spray. Line bottom of pans with parchment paper, and lightly coat with baking spray. Divide batter evenly among prepared pans. Bake 2 pans on center rack and 1 pan on lower rack in preheated oven until a wooden pick inserted in centers of cake layers comes out clean, 20 to 22 minutes. Let cool in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks, about 1 hour.
  • Prepare the Orange Buttercream: Beat butter, cream cheese, and salt with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Gradually add powdered sugar alternately with orange juice, beating on low speed until combined and smooth after each addition. Beat in vanilla. If desired, beat in milk, 1 teaspoon at a time, until Orange Buttercream reaches desired consistency.
  • Assemble the cake: Place 1 cake layer on a platter or cake stand; spread top with about 1 cup Orange Buttercream. Add second cake layer; spread top with about 1 cup Orange Buttercream. Top with third cake layer; frost top and sides with remaining Orange Buttercream. Decorate with desired garnishes.

CRANBERRY CHRISTMAS CAKE RECIPE



Cranberry Christmas Cake Recipe image

This festive cranberry cake is simple to make and perfect for any occasion. It is made with whole cranberries, and simple pantry staples. The top of the cake has the best, sugary, buttery, flakey layer that makes this cake so scrumptious! The tartness of the cranberries are balanced by the sweetness of the cake.

Provided by Amy Desrosiers

Categories     Dessert

Time 1h

Number Of Ingredients 7

3 large eggs (room temperature)
2 cups granulated sugar
¾ cup unsalted butter (room temperature)
1 teaspoon vanilla extract
2 teaspoons orange zest
2 cups all-purpose flour
12 ounces whole cranberries (fresh or frozen)

Steps:

  • Preheat the oven to 350°F. Line a 9x13 pan with parchment paper and set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, add the sugar and eggs. Beat for 6 minutes. The mixture will be thick, fluffy, and ribbon-like.
  • Add the room temperature butter, orange zest, and vanilla extract. Beat for an additional 2 minutes on medium speed. Once done, remove the whisk attachment and swap it with the paddle attachment. Reduce the mixer speed to low and add in the flour slowly.
  • Once mixed, and thick, fold in the cranberries. Evenly spread the mixture into the baking pan.
  • Bake cake for 40-50 minutes or until the cake is golden brown with a flaky top layer. A toothpick inserted into the center of the cake will be clean once removed.
  • Allow the cake to cool for one hour before removing it from the pan and slicing.

Nutrition Facts : ServingSize 1 piece, Calories 294 kcal, Carbohydrate 48 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 62 mg, Sodium 23 mg, Fiber 1 g, Sugar 35 g, UnsaturatedFat 4 g

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