Cranberry Cake With Hot Butter Sauce Recipes

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CRANBERRY MOLASSES CAKE WITH SWEET BUTTER SAUCE



Cranberry Molasses Cake with Sweet Butter Sauce image

This classic cranberry molasses cake, served warm with sweet butter sauce and a scoop of vanilla ice cream, is an extra-special treat for a holiday or really any night of the week.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 20

Number Of Ingredients 11

2 eggs
3/4 cup sugar
3/4 cup molasses
3/4 cup water
2 1/4 cups Gold Medal™ all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
2 1/4 cups fresh or frozen (thawed) cranberries
3/4 cup butter
3/4 cup heavy whipping cream
1 1/2 cups sugar

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat eggs, 3/4 cup sugar, the molasses and water with whisk. In medium bowl, mix flour, salt and baking soda. Stir flour mixture into liquid mixture just until moistened; fold in cranberries. Pour mixture in pan.
  • Bake 37 to 42 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
  • In 2-quart saucepan, heat Sweet Butter Sauce ingredients to simmering over medium heat, stirring constantly, until slightly thickened and sugar is dissolved.
  • Spray edge of sharp knife with cooking spray; cut warm cake into 5 rows by 4 rows. Serve cake with warm butter sauce.

Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 0 g

CRANBERRY CAKE WITH ALMOND-BUTTER SAUCE



Cranberry Cake with Almond-Butter Sauce image

Make room for this recipe in your collection. Tart cranberries and sweet almond glaze turn this potluck cake into something truly special. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings (1-1/4 cups sauce).

Number Of Ingredients 12

3 tablespoons butter, softened
1 cup sugar
1 cup 2% milk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh or frozen cranberries
SAUCE:
1/2 cup butter, cubed
1 cup sugar
1/2 cup half-and-half cream
1 teaspoon almond extract

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.

Nutrition Facts : Calories 442 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 501mg sodium, Carbohydrate 70g carbohydrate (47g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY CAKE WITH ORANGE SAUCE



Cranberry Cake with Orange Sauce image

I love the tart cranberry flavor of this cheery cake. Served with a warm citrus sauce, it makes a wonderful treat to share at get-togethers with family and friends. -Shirley Dehler of Columbus, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 17

2 tablespoons butter
1 cup sugar
1 teaspoon vanilla extract
2 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
2 cups fresh or frozen cranberries
ORANGE SAUCE:
3/4 cup sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1-1/2 cups water
3 tablespoons orange juice
4 teaspoons butter
1-1/2 teaspoons grated orange zest
1/4 teaspoon orange extract

Steps:

  • In a large bowl, beat the butter and sugar until crumbly, about 2 minutes. Add the vanilla. Combine the flour, baking powder and salt; add to butter mixture alternately with milk. Fold in cranberries., Transfer to a 11x7-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until top springs back when lightly touched. Cool on a wire rack., For sauce, combine the sugar, cornstarch and salt in a saucepan. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the orange juice, butter, orange zest and extract; mix well. Serve warm sauce over cake.

Nutrition Facts : Calories 233 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 250mg sodium, Carbohydrate 49g carbohydrate, Fiber 1g fiber), Protein 2g protein.

CRANBERRY CAKE WITH HOT BUTTER SAUCE



Cranberry Cake With Hot Butter Sauce image

You can substitute blueberries, blackberries, or raspberries in place of cranberries if you prefer. This came from American Profile - Home for the Holidays - Phyllis Willink.

Provided by Ceezie

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
1 cup granulated sugar
2 eggs, beaten
1 cup milk
2 cups fresh cranberries
1 cup butter
2 cups sugar
1 cup cream or 1 cup half-and-half
2 teaspoons vanilla extract

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.

CRANBERRY DESSERT CAKE WITH BUTTER SAUCE



Cranberry Dessert Cake With Butter Sauce image

A moist and flavorful fall dessert. The warm butter sauce really compliments the tart cranberries. I have purchased fresh cranberries in season and frozen for use later. The frozen cranberries work well in the recipe.

Provided by Ms B.

Categories     Dessert

Time 1h10m

Yield 20 serving(s)

Number Of Ingredients 14

2 3/4 cups flour
2 1/4 cups sugar, divided
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sour cream
1/2 cup milk
1/4 cup oil
1/2 teaspoon almond extract
2 eggs
3 1/2 cups fresh cranberries
1/2 cup butter
1/2 cup whipping cream or 1/2 cup half-and-half
1 teaspoon vanilla

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.

Nutrition Facts : Calories 299.6, Fat 15, SaturatedFat 7.6, Cholesterol 51.8, Sodium 200.5, Carbohydrate 39, Fiber 1.3, Sugar 24.1, Protein 3.3

ULTIMATE CRANBERRY PUDDING CAKE



Ultimate Cranberry Pudding Cake image

An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!

Provided by Lisa Kreft

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

6 tablespoons butter
2 cups white sugar
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups evaporated milk
1 (12 ounce) package cranberries
1 cup butter
2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 735.4 calories, Carbohydrate 107 g, Cholesterol 95.3 mg, Fat 32.1 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 19.9 g, Sodium 517 mg, Sugar 72.2 g

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