Cranberry Cake With Almond Butter Sauce Recipes

CRANBERRY CAKE WITH ALMOND-BUTTER SAUCE

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan., Beat butter and sugar until crumbly. Beat in milk. Whisk together flour, baking powder and salt; stir into butter mixture. Stir in cranberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack., For sauce, in a saucepan, melt butter over medium heat. Add sugar and cream; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat; stir in extract. Serve warm with cake.

CRANBERRY DESSERT CAKE WITH BUTTER SAUCE

Steps:

• Preheat oven to 375°F.
• Grease and flour bottom only of 9x13 pan.
• Combine flour, 1 1/4 cups sugar, baking powder, soda, and salt.
• Mix well.
• In medium bowl, beat sour cream, milk, oil, almond extract and eggs.
• Add sour cream mixture to flour mixture.
• Stir just until dry ingredients are moistened.
• Gently fold in cranberries.
• Spoon into prepared pan.
• Bake at 375F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
• BUTTER SAUCE: In small saucepan, combine 1 cup sugar, butter and whipping cream.
• Bring to a boil.
• Simmer over low heat for 2 minutes, stirring constantly.
• Remove from heat, stir in vanilla.
• Serve warm sauce over cake.

CRANBERRY CAKE WITH HOT BUTTER SAUCE

Steps:

• Preheat oven to 350. Grease a 13-by-9-inch glass baking pan.
• To make the cake, sift together flour, baking powder and salt in a small bowl. Combine butter and sugar in a large bowl. Beat with a mixer on medium speed until well blended. Add eggs. Add milk alternately with the dry ingredients, starting and ending with dry ingredients. Mix well. Stir in cranberries. Bake 30 minutes or until wooden pick inserted comes out clean.
• To make the sauce, combine all ingredients in saucepan over medium low and
• cook 10 minutes or until sugar is melted, stirring frequently. Pour hot over cake.

SANDY'S CRANBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
• Whisk flour, baking powder, baking soda, and salt together in a large bowl.
• Beat sugar and margarine together in a bowl until creamy. Add sour cream, eggs, and 1 teaspoon almond extract to sugar mixture; beat until smooth. Pour sugar mixture into flour mixture and mix to form a smooth batter. Pour 1/3 the batter into the prepared pan.
• Pour cranberry sauce into a bowl and stir. Spread 1/2 sauce over batter in the prepared pan. Pour 1/3 the batter over cranberry sauce, and spread second 1/2 cranberry sauce over the batter. Top with remaining 1/3 cake batter.
• Bake in the preheated oven until golden and cooked through, about 40 minutes.
• Whisk confectioners' sugar and 1 tablespoon almond extract together in a bowl until smooth, adding enough water for icing to reach a drizzling consistency. Drizzle icing over cake.

CRANBERRY-ALMOND POUND CAKE

Steps:

• In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool., In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract., Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.

ULTIMATE CRANBERRY PUDDING CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.