Cranberry Fruitcake 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.

CRANBERRY FRUITCAKE

Steps:

• Preheat oven to 325 degrees F, & grease a 9-inch tube baking pan with removable bottom.
• In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder & 1 teaspoon salt, & set aside.
• In a larger covered container, shake together 2 cups walnuts, 1 1/2 cups raisins, 1 cup cranberries & 1 tablespoon flour to coat, then set aside.
• In a large mixing bowl, beat sugar & butter on low speed until blended, then beat on high speed 2 minutes.
• On low speed, beat in eggs, brandy vanilla & the flour & baking powder & salt mixture, until well blended.
• Stir in walnut/raisin/cranberry micture, then spoon batter into prepared pan.
• Top with 3/4 cup walnut halves, & bake about 75 minutes or until a wooden pick inserted in center comes out clean.
• Remove from oven & cool in pan for 10 minutes.
• Run a small metal spatula around cake to loosen from side of pan, then invert cake onto wire rack.
• Cool completely, then melt apple jelly & brush over cake. Refrigerate.

CRANBERRY FRUIT BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine the cranberries, pecans, fruit, dates, raisins and zest. Add 1/4 cup flour and toss to coat; set aside. Combine the sugar, baking powder, baking soda, salt and remaining flour; set aside. , In a large bowl, beat eggs. Add the orange juice, water and oil. Stir in flour mixture just until combined. Fold in cranberry mixture. Spoon into three greased and waxed paper-lined 8x4-in. loaf pans. , Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Discard waxed paper and cool completely.

CRANBERRY FRUIT ROLLERS RECIPE BY TASTY

Steps:

• Preheat the oven to 170°F (80°C). Line a baking sheet with parchment paper.
• In a food processor, combine the cranberries, lemon juice, lemon zest, and maple syrup. Process until smooth.
• Spread the puree on the prepared baking sheet into an 8x11-inch (20x28 cm) rectangle about ¹⁄₁₆ inch (1 mm) thick.
• Bake for 6 hours, or until no longer sticky to the touch. Let cool completely.
• Roll the fruit sheet in the parchment paper. Trim the ends, then slice crosswise into 1-inch (2 cm) pieces.
• Enjoy!