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Cranberry Tea Cake


this was originally from the "moosewood sundays" cookbook and was an instant hit around here...part coffeecake, part dessert - yummy! i've never had almonds in the house, but can vouch that it's great even without them. i've added in a bit of orange rind to the cranberry mix before too, to give it a nice zing. i have always used a bundt pan...makes for a very pretty presentation for breakfast, brunch, tea, dessert, or gifts, especially around the winter holidays.

Time: 75 minutes


  • coarsely chop cranberries
  • combine cranberries with brown sugar , almonds , cinnamon and nutmeg
  • set to the side
  • cream butter and sugar
  • add vanilla , sour cream , and eggs
  • mix thoroughly
  • sift together flour , baking soda , baking powder , and salt
  • stir into egg mixture just until moistened
  • pour 1 / 2 of batter into greased bundt pan or 8" round cake pan
  • spread 1 / 2 of cranberry mixture over the top
  • repeat with remaining batter and cranberries
  • bake 50-60 min at 350
  • remove from pan and cool on rack
  • dust with powdered sugar

cranberry tea cake image

Number Of Ingredients: 14


  1. cranberries
  2. brown sugar
  3. almonds
  4. cinnamon
  5. nutmeg
  6. butter
  7. sugar
  8. vanilla
  9. sour cream
  10. eggs
  11. unbleached flour
  12. baking soda
  13. baking powder
  14. salt


Tea cakes make the list for favorite holiday cookie. This melt-in-your mouth version is flavor-packed with orange and cranberries too.

Recipe From

Provided by By Betty Crocker Kitchens

Time 50m

Yield 36


  • Heat oven to 325° F. In small bowl, toss cranberries and 1 teaspoon flour; set aside.
  • In large bowl, beat margarine and granulated sugar with electric mixer on medium speed, or mix with spoon, until well blended. Beat in egg, sour cream, orange peel and orange extract until smooth.
  • Beat in 2 cups flour, the baking soda and salt on low speed until well blended. Stir in cranberry mixture. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet.
  • Bake 12 to 15 minutes or until bottoms are light golden. Immediately remove from cookie sheet to cooling rack. Sprinkle tops with powdered sugar. Cool completely, about 15 minutes.

Cranberry Orange Tea Cakes image

Number Of Ingredients: 12


  • 1/2 cup sweetened dried cranberries
  • 1 teaspoon Gold Medal™ all-purpose flour
  • 3/4 cup margarine or butter, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 tablespoons sour cream
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon orange extract
  • 2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar


Quick breads are among our most well-loved edible gifts. Here, the season's standouts -- tart cranberries and refreshing citrus -- spike a batch of sweet, moist mini loaves.

Recipe From

Provided by Martha Stewart

Yield Makes 9


  • Preheat oven to 350 degrees. Butter nine 4-by-2 1/2-inch loaf pans; dust with flour, tapping out excess. Combine cream, orange juice, and vanilla in a small bowl. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • With an electric mixer on medium speed, beat butter, orange zest, and sugar until pale and fluffy, 3 to 5 minutes. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with 2 batches of cream mixture; beat until combined. Gently fold in cranberries and walnuts.
  • Divide batter evenly among prepared pans; smooth tops with an offset spatula. Place pans on a rimmed baking sheet; bake until cakes are golden and a cake tester comes out clean, about 30 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.

Cranberry-Orange-Walnut Tea Cakes image

Number Of Ingredients: 12


  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
  • 2 cups all-purpose flour, plus more for pans
  • 3/4 cup heavy cream
  • Finely grated zest of 1 orange, plus 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 3/4 cup fresh or frozen (thawed) cranberries
  • 1/2 cup walnuts, toasted and coarsely chopped


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

Recipe From

Provided by Taste of Home

Time 1h

Yield 16-20 servings.


  • 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.

Tart Cranberry Cake image

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


A beautiful and easy cake to make! Great for the holiday season and even better in the summer with any fresh berry you have on hand!

Recipe From

Provided by Deborah Day

Time 2h

Yield 12


  • 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 Cake image

Number Of Ingredients: 12


  • 2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 1 cup white sugar
  • 3 tablespoons butter, melted
  • 2 eggs, beaten
  • 1 cup milk
  • 3 cups fresh cranberries
  • 1 cup white sugar
  • ½ cup butter
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla extract


Cinnamon-infused cranberries combine with orange and lemon juices for a not-too-sweet beverage. The crimson color is perfect for the holiday season.-Sarah Dennis Scott, Murfreesboro, Tennessee

Recipe From

Provided by Taste of Home

Time 40m

Yield 12 servings (3 quarts).


  • In a Dutch oven, combine the water, cranberries and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until berries pop, stirring occasionally., Remove from the heat. Discard cinnamon. Strain cranberry mixture through a cheesecloth-lined colander. Return to Dutch oven. Stir in the sugar, orange juice and lemon juice; heat through. Serve warm.

Hot Cranberry Tea image

Number Of Ingredients: 6


  • 3 quarts water
  • 4 cups fresh or frozen cranberries, thawed
  • 2 cinnamon sticks (3 inches)
  • 2 cups sugar
  • 1/2 cup orange juice
  • 2 tablespoons lemon juice


A sentimental favorite. My mother and I made it when I was 7 and it's been a part of our holiday tradition ever since. A fun recipe to make with the kids. A slow cooker will keep it warm while serving.

Recipe From

Provided by TERRAMISU

Time 1h30m

Yield 14


  • In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover, and steep for 1 hour.

Hot Cranberry Tea image

Number Of Ingredients: 7


  • 3 ½ quarts water
  • 1 (12 ounce) package cranberries
  • 2 cups white sugar
  • 2 oranges, juiced
  • 2 lemons, juiced
  • 12 whole cloves
  • 2 cinnamon sticks


Recipe From

Yield Serves 8


  • 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 and Pumpkin Pie Spice Tea Cake image

Number Of Ingredients: 11


  • 1 1/2 cups unsalted butter (2 1/2 sticks), room temperature
  • 3/4 cup plus 3 tablespoons sugar
  • 2 large egg yolks
  • 1 large egg
  • 1/2 cup ground blanched almonds
  • 1 tablespoon vanilla extract
  • 1 cup fresh cranberries, coarsely chopped
  • 1 3/4 cups sifted unbleached all purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup dried cranberries or currants
  • Powdered sugar

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